Saturday, December 21, 2013

Beautiful and Bountiful Buddha Bowl

I feel like so many people have some sort of version of this dish!  It is incredibly versatile.  You can use what you have in your plantry and fridge! Raw veggies or cooked/roasted, sure!   You can also make this a 100% raw dish by using grated cauliflower, eliminating the tofu and using all raw veggies and raw nuts.....ohhhh I may have to try that!  Or, you can sub brown rice with quinoa.  The possiblities are endless!

This recipe would be perfect for those that follow a macrobiotic diet.  Primarily a balanced diet focusing on grains, fermented soy products, vegetables, beans and nuts/seeds.

It may sound kind of boring, but trust me, it is heart healthy and so satisfying!  You will be left with a perfectly full tummy but still feeling light and energized. 

Brown rice, tofu, an array of veggies and a tasty soy-ginger dressing....I mean, how can you go wrong????

Bountiful Buddha Bowl

Ingredients/Directions (yields 4 servings)
2 c raw brown rice cooked accordingly
1 block tofu cubed
1 crown broccoli
1/2 c red cabbage shredded
4 large carrots (I used tricolor carrots)
1 c packed chopped raw kale

Cook rice accordingly (2 c brown rice + 4 c water, bring to boil, cover and simmer for about 40-50 minutes).  In meantime, steam brocolli for roughly 3-5 minutes or until bright green.  In food processor, shred carrots.  If do not have processors, use a grate.  
Transfer rice into bowl and top with all the veggies and tofu.  Toss with sauce (below)

Soy-Ginger sauce:
1/2 c tamari or soy sauce
1 tbsp minced or grated ginger
1-2 tsp ginger powder
2-3 tbsp agave nectar
3 tsp sesame seeds

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