Buddha Bowl with Green Goddess Dressing & Massaged Kale

Buddha Bowl

with Green Goddess Dressing & Massaged Kale

GET RECIPES DELIVERED
dinner

Buddha Bowl with Green Goddess Dressing & Massaged Kale

Spring Recipes Summer Recipes Fall Recipes Winter Recipes Soy-Free Nut-Free Gluten-Free High-Protein Beans/Legumes Leafy Greens Hearty Vegetables Squash Grain Bowl Dinner American
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
630
FAT
34g
CARBOHYDRATES
51g
PROTEIN
30g

MAIN INGREDIENTS

  1. 8 oz kale
  2. 6 oz zucchini
  3. 4 oz asparagus
  4. 4 oz broccoli
  5. 1 avocado
  6. 1 package kidney beans
  7. 1 lemon
  8. Fresh tarragon
  9. Fresh basil
  10. 2 tbsp Follow Your Heart Vegenaise
  11. 2 tbsp apple cider vinegar
  12. 2 tbsp hemp seeds
  13. 3 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. **Allergens: Processed and packaged in a facility that packages wheat, peanuts, tree nuts & soy

TOOLS

  • Baking sheet
  • Blender or food processor

INSTRUCTIONS

1
Massage the kale
Preheat the oven to 425°F. Rinse and dry the produce. Destem the kale by holding the stem in one hand and pulling the leaves off with the other. Stack, roll, and thinly slice the leaves and add to a large bowl. Sprinkle with salt and pepper and gently massage for a minute.
2
Roast the vegetables
Cut the zucchini into large sticks. Trim the bottom inch off the asparagus. Transfer the zucchini, asparagus, and broccoli to a baking sheet, toss with 1 tbsp olive oil, and sprinkle with salt and pepper. Roast vegetables until tender and browned in places, about 12 to 15 minutes.
3
Prep the vegetables
Halve the avocado and remove the pit. Scoop 2 tbsp of the flesh into the blender. Dice the remaining avocado. Drain and rinse the kidney beans.
4
Toss it
Add the diced avocado, kidney beans, and juice from half the lemon to the bowl with the kale. Season salad with salt and pepper and toss well to combine.
5
Make the dressing
Pick the tarragon and basil leaves from the stems and add to the blender. Add the juice from the remaining half of lemon, Follow Your Heart Vegenaise, apple cider vinegar, 2 tbsp olive oil, ¼ cup water, and season with salt and pepper. Blend until smooth.
6
Build your bowl
Divide the bean and kale salad between large bowls and top with the roasted vegetables. Drizzle with green goddess dressing and sprinkle with hemp seeds.