In colder months, you may fill your bowl with cereal, soup or belly-warming chili. But there’s a much more comforting way to stuff your serving ware. It’s called a Buddha bowl. The make-your-own mix can be a combination of your favorite veggies, grains and spices. This one, however, is uniquely beneficial. Thanks to superfoods kale, mushrooms, flax and turmeric, you get a nutrient-packed meal that ticks off all the boxes: it comforts, it soothes and it fills you all the way up.
Buddha Bowl
1/4 cup sprouted brown rice or quinoa
15 stalks asparagus
3 cups kale, chopped
2 cups mushrooms
2 cups cherry tomatoes, halved (optional)
Turmeric Sauce
1 cup red bell pepper, roughly chopped
2 Tbsp. tahini
1 Tbsp. lemon juice
1/2 Tbsp. nutritional yeast
1/2 Tbsp. flax seeds
1 clove garlic (optional)
1 tsp. smoked paprika
1/4 tsp. turmeric
1/4 tsp. sea salt
Pinch of cayenne
Pinch of black pepper
1/4 cup water
Directions
- Prepare rice or quinoa according to package directions.
- In a pot over the stove, steam asparagus until soft, about 20 minutes.
- In a non-stick pan over high heat, add mushrooms and sauté 15 minutes (no oil needed).
- Strip kale and chop, reserving stems for a green juice or homemade vegetable broth.
- In a large bowl, add kale and pinch of salt. Using both hands, massage kale vigorously to release water and soften kale.
- In a blender, add all sauce ingredients and process until smooth. For easier blending, place liquids and bell pepper closes to the blade.
- Spoon rice/quinoa, asparagus, mushrooms, kale and tomatoes (if using) into a large bowl.
- Add sauce and stir to combine.