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
Directions
For the Salad
- 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
- 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.)
- 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
