Buddha Bowl
Clean eating is something everyone can strive for. With this nutritious and delicious Buddha Bowl from vegan chef Maria Marlowe, you don’t have to sacrifice taste for a healthy meal! This macrobiotic bowl serves up all the necessary vitamins and minerals needed for a balanced dinner. With steamed kale, red cabbage, quinoa, sauerkraut and black beans all tossed in a creamy ginger-tahini dressing, you’ll get a hearty portion that will make you glow inside and out!
Nutrition (per serving)
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INGREDIENTS
- 1cup cups quinoa
- 3cup cups and
- 2cup cups shredded red cabbage, shredded
- 3cup cups curly kale
- can black beans
- tablespoons sauerkraut
- tablespoons tahini
- 1g tablespoon ginger
- 1g teaspoon rice wine vinegar
- tablespoons sesame seeds
Nutrition (per serving)
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INSTRUCTIONS
Prep: Rinse and dry the produce. Remove stems from the kale and slice into ½ inch ribbons. Peel and mince the ginger. Rinse and drain the black beans and set aside.
Pour quinoa and 3 cups water into a small pot. Bring to a boil, then reduce heat. Cover and simmer until quinoa grains are tender, about 10-15 minutes.
Meanwhile, sauté the cabbage with 2 tablespoons water in a large sauté pan over medium heat. Stir occasionally and cook until cabbage is softened and bright purple, about 5 minutes.
Add the chopped kale to the pan, cover and reduce heat to low. Allow kale to cook until slightly wilted and bright green, about 5 minutes.
While vegetables are steaming and quinoa is cooking, make the dressing. In a small bowl, whisk together the tahini, minced ginger, rice wine vinegar and remaining 4 tablespoons of water until you have a smooth and creamy consistency.
To serve, assemble each bowl with quinoa, cabbage, kale, black beans and sauerkraut. Top with ginger-tahini dressing and sesame seeds. Enjoy!
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Green Goddess Bowls with Crispy Butter Beans & Black Quinoa
