Recipe: Gut Loving Buddha Bowl
Looking for a satisfying lunch that’s good for your gut?
This Buddha Bowl is loaded with plant-based protein, fiber-rich veggies, and a tangy, flavorful sauce.
Even better: it’s easy to prep too! Roast the veggies, cook the grains, and mix the sauce ahead of time. When it’s time to eat, just put everything together and enjoy.
Your gut will thank you, and so will your taste buds!
INGREDIENTS
For the Buddha Bowl:
Sweet potatoes, cubed & roasted with avocado oil, salt & pepper in oven at 400 degrees for 35 minutes
Super grain mix (blend of white & red quinoa, millet & buckwheat - or just use quinoa to keep it simple), cooked as per package instructions
1 can of chickpeas, drained, rinsed, and roasted with avocado oil, salt, pepper, and turmeric in oven at 400 degrees for 35 minutes
1 avocado, cubed
2 kale leaves, rolled and sliced into thin ribbons
1 large red Cabbage, rolled and sliced into thin ribbons
For the Tahini Miso sauce:
1 tablespoon tahini
2 teaspoons red miso paste
A good squeeze of lemon juice
2 tablespoons warm water (or more to make it the consistency you want)
Freshly ground black pepper
INSTRUCTIONS
Prep the ingredients: most of the chopping, roasting, and cooking can be done ahead of time so you only have to assemble the bowl when you need a quick lunch idea.
Assemble the bowl: start with the cooked super grain mix as a base, then top with other ingredients.
Mix Tahini Miso sauce: add ingredients to a mason jar and shake well. Adjust the amount of water to give the sauce a slightly runny consistency.
Drizzle sauce over the Buddha bowl and enjoy!
