Happy Wednesday, loves!
I hope your week is going smoothly. Mine has been so busy. Ya know those days/weeks where you feel like you can’t quite catch up? Like, you’re only half a step behind but ya can’t quiiiiiiiite get there? No? Oh, me either.
I’m always searching for and trying easy recipes for days/weeks where I don’t have a lot of time to cook. This recipe is soooo easy! A buddha bowl is literally whatever veggies you have in your fridge. It would be great with red and green bell peppers, zucchini, garbanzo beans, sweet potatoes, etc etc. I’m gonna share with you what I put on this one but feel free to take away and add anything!
Buddah Bowl
Ingredients
For the veggies:
- 1 bunch of dandelion chopped
- 2 cups cooked brown rice
- 10 baby carrots shredded
- 1 head broccoli
- 1 head cauliflower
- 1/4 head of purple cabbage
- 1/4 head of green cabbage
For the sauce:
- 1/4 cup tahini
- Squeeze of half of lemon
- 1 tbsp honey
- 1/4 tsp ground ginger
- 1/4 tsp minced garlic
- 2 tbsp of coconut aminos can use soy sauce if you don't have coconut aminos
- 1/4 cup water to thin it out
Instructions
- Cook rice according to package.
- Chop all veggies to desired size. For the broccoli and cauliflower, remove florets from the heads and give them a quick steam or boil to soften them a little. You can also roast them in the oven at 375 degrees for about 15 minutes. Drizzle some olive oil, salt, pepper and a little paprika for a kick.
- Combine all sauce ingredients in small bowl and whisk together.
- Layer your bowl! Rice on the bottom and top with all the veggies. Drizzle the sauce over it and enjoy.
Such a simple recipe! Perfect for any night of the week. I can never eat a whole bowl which means…leftovers! Even though there’s no meat in this, it’s incredibly filling and satisfying.
I hope you guys love this as much as I do and remember to tag me @honestdarling if you make it!
xox
Tessa
