Buddah Bowl
Healthy, gluten free, vegan and oh-so-satisfying!
Servings: 2 people
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.