Search form

Buddha Bowls with Avocado Sauce

Share this content.

Buddha Bowls with Avocado Sauce
Prep Time: 
20 minutes prep, 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

Buddha Bowls

  • 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

Avocado Sauce

  • 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)

Directions

  1. Make Buddha Bowls

    1.  Divide spinach among 4 shallow bowls and top with equal amounts of quinoa and lentils, dividing them among bowls.
    2. Finish each bowl with a few strips of nori, 1 egg, and equal amounts of the fresh veggies.
    3. 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. Make Avocado Sauce

    1. Put all ingredients except salt and pepper into a blender or food processor, and blend until smooth.
    2. Thin dressing with additional water if needed, and season to taste with salt and pepper. 

  3. Dress and Serve

    1. Drizzle a few tablespoons of the dressing over each bowl.
    2. Garnish with sesame seeds, if desired.
    3. Serve immediately.

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, 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.

Nutrition Info: 
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

Here's The Carrot Recipe

Try them out–they're worth the effort!

Yin Yang Carrots

Carrots, ginger, and salt on a table

Share this content.

You Might Also Like...

Yin Yang Carrots

Carrots, ginger, and salt on a table

Fresh Grilled Corn Salad

A bowl of salad with corn, peaches, carrots, and arugula

Veggie Hash with Eggs

A bowl of vegetable hash with eggs roasted on top
Taste for Life
155 Washington St. First Floor
Keene, NH 03431
About Us
Advertise with us!

Don't know where to find Taste for Life magazine? Click here!

Want to offer Taste For Life or Remedies magazine in your store? Contact us today.

Read our print archives online!

Want the latest stories e-mailed to you each week? Sign up for our newsletter!

Privacy Policy

Article content Copyright © 1998-2024 Taste For Life except where otherwise noted. This site primarily features images licensed from Dreamstime.

§These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.