Buddha Bowls are loaded with grains, vegetables, vegetarian proteins, nuts, seeds, herbs, greens - so many choices! They're healthy, filling, and beautiful! Enjoy the season's freshest veggies in your very own Spring Buddha Bowl.
3cupsof your favorite raw and cooked veggies(see notes), sliced or chopped
1palmful radish or broccoli sprouts
1teaspoonchopped fresh dill
make the dressing:
Add all of the ingredients to a blender and blend until smooth. Dressing can be made ahead and stashed in the fridge.
assemble the salad:
In a small bowl, toss the quinoa with the lime juice, cilantro, and salt. Divide the quinoa between two bowls.
Toss your vegetables and sprouts with the dill, then divide between the two bowls.
Top the Buddha Bowls with a sprinkling of hemp seeds, and drizzle with the dressing.
- White miso is wonderfully mild and slightly sweet. Before purchasing, check the label for fish ingredients, if you want the salad to be vegetarian. Many misos are made with dashi or bonito (shrimp flakes). Seaweed vegetables are vegetarian. My favorite miso is made by an American company, South River Miso, located in Massachusetts.- Use your favorite veggies and preparations here. It's a great way to clean out your vegetable drawer. Don't hesitate to mix raw vegetables with cooked: my bowl included raw sprouts, avocado, carrots and radishes, and pan sauteed sweet potatoes. It creates great texture!- If your dressing seems grainy from the miso, run the dressing through with a stick blender, a regular blender, or a bullet blender to smooth out.- If you make the dressing ahead, note that evoo might solidify in the fridge. It's not at all harmful to the dressing, just let it come up to room temperature before using (or rest the jar in a bowl of very warm water from the tap until it liquifies, then whisk). You can also substitute a neutral oil, such as grapeseed.
Serving: 1g | Calories: 270kcal
Spring Buddha Bowl was originally published on https://soupaddict.com/buddha-bowl-with-spring-vegetables/