Spring Buddha Bowl
The pastels and vibrant colors of these antioxidant rich, deli-style dishes combine with brown rice to make an appetizing buddha bowl. Nutritious and delicious, this bowl is perfect for a springtime luncheon celebration.
Bowl: (construct bowl with following ingredients)
cooked brown rice (recipe follows)
beet vinaigrette salad (recipe follows)
spiced baked cauliflower (recipe follows)
tahini miso dressing (recipe follows)
cooked beans of your choice
sprouts and other fresh vegetables, such as radishes, chopped
Constructing a bowl:
Place a serving of cooked brown rice into a bowl. Arrange beans, vegetables and sauerkraut in smaller portions around the edges of the bowl, forming a colorful wheel. Drizzle the tahini dressing over the rice and vegetables, or serve the dressing in a small dipping cup in the center of the bowl.
1 cup brown rice
2 cups water
2 pinches sea salt
1. Soak washed brown rice with water overnight.
2. Place rice, soaking water and sea salt in saucepan, bring to a boil.
3. Cover, lower heat to low, simmer for 45 minutes. Remove from heat, let the pot sit for 5 minutes to steam before using in bowl.
Beet “Vinaigrette” Salad
3 medium beets, peeled, cubed into about 1⁄2 inch cubes (2 cups)
1 medium sweet potato, peeled, cubed into about 1⁄2 inch cubes (1 cup)
1 cup chopped dill pickles
1⁄2 cup chopped dill or parsley for garnish
1 tablespoon umeboshi vinegar
1 tablespoon apple cider vinegar
2 tablespoons lemon juice
2 tablespoons dill pickle brine
2 tablespoons olive oil
1. Steam beets until tender, for about 8 – 10 minutes. Set aside to cool.
2. Steam sweet potatoes until tender, for about 6 – 8 minutes. Set aside to cool.
3. Make vinaigrette dressing by mixing the ingredients well.
4. In medium bowl, place steamed beets, sweet potatoes, chopped dill pickles, and parsley. Add vinaigrette dressing to your taste and marinate the salad for a couple of hours or overnight before using.
5. Serve with garnish.
Spiced Baked Cauliflower (you can also use broccoli)
1 medium head cauliflower, cut into bite size florets (about 1 pound)
1⁄4 teaspoon sea salt
1⁄4 teaspoon cumin
1⁄4 teaspoon turmeric
3 – 4 tablespoons safflower oil
a little lemon juice for topping, optional
1. Set oven at 350°F. Prepare an oven tray by lining a parchment sheet.
2. In large bowl, place cauliflower florets and sprinkle with sea salt, cumin, turmeric and safflower oil. Massage to combine well.
3. Spread the cauliflower florets onto oven tray. Bake them for about 20 – 30 minutes, until golden. Flip the cauliflower florets and rotate the pan half way through cooking time.
4. Drizzle a little lemon juice if desired and serve.
1⁄4 cup tahini butter
2 tablespoons sweet white miso
1⁄4 cup lemon juice (juice of 1 medium lemon)
1⁄4 cup water
a little sea salt to taste
1. Place tahini, miso, and lemon juice in mixing bowl. Using a whisk or spatula to mix until well combined.
2. Add water and mix until smooth. You may need to add more or less water to reach a desired consistency.
3. Adjust flavor by adding a little sea salt if desired
4. Keep in the refrigerator for 3-5 days.