The whole plant foods Buddha bowl

By Annabelle Waugh
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Whole Plant Foods Buddha Bowl

  • 1 cup (250 ml) millet
  • 2 cups (500 ml) water
  • 8 cups (2 L) (lightly packed) dark leafy salad greens, such as baby arugula, baby spinach, or a mix
  • 1 can (2 cups/540 mL) chickpeas, drained and rinsed
  • 1 yellow pepper, thinly sliced
  • 2 cups (500 ml)thinly shredded red cabbage
  • 1 cup (250 ml) halved cherry tomatoes
  • 1 finely chopped green onion
  • ¼ cup (62 ml) chopped fresh cilantro or basil

Peanut-Ginger Dressing

  • 2 tablespoons (30 ml) unsweetened peanut butter powder, rehydrated as directed, or natural peanut butter
  • 1 tablespoon (15 ml) miso paste
  • 1 tablespoon (15 ml) Dijon mustard
  • 2 tablespoons (30 ml) flax seed meal
  • ¼ cup (62 ml) balsamic vinegar
  • 3 tablespoons (45 ml) water
  • 1 teaspoon (5 ml) grated ginger
  • 1 clove minced garlic
  • 1 teaspoon (5 ml) sriracha


For the Salad

  1. In a small saucepan, combine millet and water; bring to a boil. Cover and reduce heat to medium-low. Cook until liquid is absorbed, about 15 minutes. Remove from heat; let stand 5 minutes. Uncover and fluff with fork.

Miso-Ginger Dressing

  1. Meanwhile, in small bowl, mix together peanut butter, miso paste, mustard and flax seed meal until smooth. Gradually whisk in balsamic, water, ginger, garlic and sriracha. (Make-ahead: Refrigerate for up to 1 day.)
  2. Divide greens among 4 large bowls (pho bowls work well!). Divide cooked millet, chickpeas, peppers, cabbage and tomatoes over top greens. Drizzle with dressing. Sprinkle with onions and cilantro.

Dressing variations

  • Smoky red pepper dressing: In a bullet blender, whirl together 2 jarred roasted red peppers, 1 clove garlic, 3 tbsp hemp hearts, the juice of a lemon, 1/4 tsp smoked paprika, and a pinch each of salt and pepper. Use in place of peanut-ginger dressing.
  • Sweet tahini dressing: in a bullet blender, whirl together 2 tbsp tahini, 2 tbsp Dijon mustard, 1 tbsp tamari, 1 clove garlic, 2 tsp cider vinegar, 1 pitted medjool date (soaked for 30 minutes in warm water and drained) and 1/3 cup water. Use in place of peanut-ginger dressing

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