From Fresh & Fermented by Julie O’Brien & Richard J. Climenhage ($24.95, Sasquatch Books, 2014)
Photo by Charity Burggraaf
- 4 cups spinach or other salad greens (about 1/2 lb)
- 4 cups cooked quinoa or brown rice, warm
- 4 cups cooked lentils, warm
- 4 sheets nori, cut into thin strips
- 4 organic fried or hard-boiled eggs (sliced)
- 2 cups sliced fresh seasonal veggies (such as carrots, avocados, cucumbers, or bell peppers)
- 2 to 3 cups Yin Yang Carrots
- 1/3 cup sauerkraut
- 1/4 cup 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 cup water
- Salt and freshly ground black pepper
- 2 Tbsp black sesame seeds, for garnish (optional)
Make Buddha Bowls
- 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.
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.
Dress and Serve
- Drizzle a few tablespoons of the dressing over each bowl.
- Garnish with sesame seeds, if desired.
- Serve immediately.
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, 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.
*Look for gluten-free white miso paste if you wish to make this recipe gluten free.
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