Prep Time: 20 mins Total Time: 40 mins Serves: 2-3
Deep rimmed dishes over flowing with vibrant food.
General formula: grains/starch, animal or plant proteins and vegetables (raw and/or cooked) using whatever you have on hand. Nourishing meal with little bites of everything while balancing different types of food.
Ingredients: Adapted from wellandfull.com
Grains or starch:
Cooked quinoa, rice, barley, sweet potatoes, corn (on their own or a combination of). Cook grains in vegetable or chicken broth as an option for additional flavor and roast sweet potatoes in the oven drizzled with oil and salt and pepper
Chickpeas:
1 1/2 Cups Cooked Chickpeas
Drizzle Olive Oil or other neutral oil
1/2 Tsp Salt
1/2 Tsp Smoked Paprika
1 Tsp Chili Powder
1/8 Tsp Turmeric
1/2 Tsp Oregano
Red Pepper Sauce
1 Red Bell Pepper ribs and seeds removed
2 Tbs Olive Oil or other neutral oil
Juice from 1/2 Lemon or more to taste
1/2 Tsp Pepper
1/2 Tsp Salt
1/2 Tsp Paprika
1/4 Cup Fresh Cilantro
Fresh Herb Pesto:
2 cups fresh herbs (basil, parsley, cilantro, dill - loosely packed)
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
2 cloves garlic (minced)
Salt (to taste)
Freshly ground black pepper (to taste)
Everything Else:
Mixed Greens
Roasted vegetables of your choice)
Avocado and cucumber slices
Sesame Seeds for Garnish
Preparation:
Start by cooking the grains according to package direction or starch.
Preheat oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15-20 minutes, or until desired doneness is reached. When done, remove from oven and let cool.
To make red pepper dressing, add all dressing ingredients to a blender (not a food processor) and blend on high until smooth. Taste, and adjust seasonings to your preference.
To make the pesto: Purée herbs, garlic, lemon juice, salt and pepper and slowly add olive oil. Adjust seasonings and thin pesto with water if too thick.
Finally, assemble the buddha bowls. Drizzle everything with red pepper sauce and pesto, and sprinkle with sesame seeds.