Happy Friday, friends!
Two weeks of the 30 day cleanse are almost behind us. How are you feeling? I’m feeling great! Energetic, hydrated, and sleeping better than I have in a long time. It’s surprising that with how good I feel every time I cleanse, I ultimately go back to my old ways. But I also notice that with each cleanse, a little more of the healthy habits sticks around throughout the year. Fingers crossed 2018 will be the year it sticks for good!
Today I’m sharing another Green Goddess recipe, as promised. A deliciously green-in-every-way bowl filled with vegetables, and grains and packed with protein and flavor, this Green Goddess Buddha Bowl has quickly become part of my weekly rotation.
During my cleanses, I rely heavily on these vegan bowls, eating a variation of them 3-4 times a week. They are hearty, filling, and always delicious. It took me several years to perfect the Buddha Bowl, but 100s of bowls later, I think I got it down.
Follow the rules below to build your own deliciously flavored bowl.
A few tips for building the perfect Buddha Bowl:
- Start with a base. I almost always use quinoa for it’s nutty flavor, fiber, and many other benefits. For example, quinoa is packed with all 9 essential amino acids, making it a complete protein, which is especially important when cutting out other sources of protein. Other grains that work well are farro, brown or wild rice, and barley.
- Add the protein. In the case of most my Buddha Bowls, my protein of choice are chickpeas, tofu, or tempeh. One of my favorite plant-based proteins for a typical Buddha Bowl is my noochy tofu. For this Green Goddess bowl, I was thinking green so I choose edamame as the protein booster.
- Then the veggies. Some of my favorite vegetables for Buddha Bowls are kale, broccolini, and sweet potatoes. They provide great texture, flavor, and taste that highlight the grain and protein of choice. Other great (but lesser used) vegetables include mushrooms, zucchini, and cabbage.
- Sauce it. This is really where the flavor comes in. Sometimes you may start with the sauce and then add the vegetables and grain that best suit it. A few of my popular Buddha Bowl Sauces are my Creamy Garlic Sauce and my Cheesy Cashew Sauce. I also love a good Lemon Tahini Sauce.
- Top it off! To finish the bowl I add a variety of nuts, seeds, avocado, and herbs. I think a combination of the crunch of nuts and seeds with the silky smoothness from avocado is a nice addition. Although, sometimes a creamy sauce and crunchy cabbage slaw will give you what you need.
Some of the benefits of this bowl include:
- High in Antioxidants
- Heart and Bone Health
- High in calcium, iron, and fiber
- Low in calories and fat
- Energy boosting
- And great flavor!
Are you ready to try it for yourself now? If you make this Green Goddess Buddha Bowl, take a picture and tag me on Instagram so that I can share it with the MDV community.
Cook the quinoa according to package instructions. Once done, fluff with a fork and set aside.
Prepare the Green Goddess Dressing.
Snap about 1" off the ends of the broccolini and toss it in 1 tbsp of olive oil and salt and pepper. Heat a large cast iron skillet over medium-high heat and add broccolini. Sauté for 10 minutes, stirring often, until broccolini is wilted and slightly blackened.
Remove broccolini and set aside. Using the same cast iron skillet, add kale and sauté for about 5 minutes until wilted.
Heat the edamame in a small pan with a little bit of water until heated all the way through.
To assemble the bowls, divide quinoa between four bowls. Add broccolini, kale, edamame evenly between the four bowls. Top with avocado, pistachios, and Green Goddess Dressing. Serve immediately.
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