Buddha Bowls with Avocado Sauce

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Prep Time: 
20 minutes prep time + cook time for eggs, quinoa, and lentils + fermentation time for Yin Yang Carrots
Number of Servings: 
Serves 6
Recipe Source: 

From Fresh & Fermented by Julie O’Brien & Richard J. Climenhage ($24.95, Sasquatch Books, 2014)

Photo by Charity Burggraaf

Ingredients: 
  • 4 c spinach or other salad greens (about 1/2 lb) 
  • 4 c cooked quinoa or brown rice, warm
  • 4 c cooked lentils, warm  
  • 4 sheets nori, cut into thin strips 
  • 4 organic fried or hard-boiled eggs (sliced) 
  • 2 c sliced fresh seasonal veggies (such as carrots, avocados, cucumbers, or bell peppers) 
  • 2 to 3 c Yin Yang Carrots (recipe follows) 

For the Avocado Sauce

  • 1/3 c sauerkraut 
  • 1/4 c roughly chopped fresh parsley 
  • 1 large clove garlic, crushed 
  • 1 large avocado, halved, pitted, and peeled 
  • 2 Tbsp white miso paste*
  • 1 tsp Dijon mustard 
  • 1 c water 
  • Salt and freshly ground black pepper 
  • 2 Tbsp black sesame seeds, for garnish (optional)
Directions: 
  1.  Divide spinach among 4 shallow bowls and top with equal amounts of quinoa and lentils, dividing them among bowls. Finish each bowl with a few strips of nori, 1 egg, and equal amounts of the fresh veggies. Take Yin Yang Carrots out of their jar with a clean fork, letting any extra brine drain back into the jar, and divide equally among bowls. 
  2.  To make avocado sauce: Put all ingredients except salt and pepper into a blender or food processor, and blend until smooth. Thin dressing with additional water if needed, and season to taste with salt and pepper. 
  3.  Drizzle a few tablespoons of the dressing over each bowl and garnish with sesame seeds, if desired. Serve immediately. 

*Look for gluten-free white miso paste if you wish to make this recipe gluten free. 

Notes: 

This Buddha Bowl is a super-nourishing, earthy combination of grains, greens, veggies, and two kinds of ferments—a complete and well-balanced meal in a bowl. This beautifully simple dish is a great way to use up leftover grains and veggies for a healthy dinner or lunch when you’re short on time. Cook a big batch of your favorite grain or legume at the beginning of the week and then customize the dish to your liking with fresh or cooked veggies and other goodies all week long. This recipe calls for Yin Yang Carrots (recipe follows), but any kraut you have on hand will work— better yet, use a combination. The avocado sauce is the finishing touch—it makes just about anything taste good—and nicely complements the flavors and textures of the other ingredients. 

Nutrition Info: 

Per serving: 1,033 Calories, 55 g Protein, 168 g Carbohydrates, 28 g Fiber, 18 g Fat (3 g sat), 564 mg Sodium, ★★★★★ Vitamin A, B1 (thiamine), B2 (riboflavin), B6, C, K, Iron, Magnesium, Phosphorus, Potassium, Zinc, ★★★ Vitamin B3 (niacin), ★★ Vitamin E, ★ Calcium

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