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Buddha Bowl
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2 Serving Dinner

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!

Tags:
Cook Time
2 Servings  |  25 min

Nutrition (per serving)

CALORIES
481
FAT
13g
CARBOHYDRATES
70g
PROTEIN
21g

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INGREDIENTS

  1. 1.5 cups Quinoa
  2. 3 cups and 6 tablespoons water, used in several steps*
  3. 2 cups shredded red cabbage
  4. 3 cups curly kale
  5. 1 can black beans
  6. 4 tablespoons sauerkraut
  7. 3 tablespoons tahini
  8. 1 tablespoon ginger
  9. 1 teaspoon rice wine vinegar
  10. 2 tablespoons sesame seeds
  11. *not included
Tools: Large Sauté Pan , Small Pot, Small Bowl
Cook Time
2 Servings  |  25 min

Nutrition (per serving)

CALORIES
481
FAT
13g
CARBOHYDRATES
70g
PROTEIN
21g

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INSTRUCTIONS

1

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.

2

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.

3

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.

4

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.

5

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.

6

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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