The whole plant foods Buddha bowl

Ingredients

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