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Buddha Bowl

Buddha Bowl  3 oz Cooked Quinoa 3 oz Cooked Lentils 2 oz Avocado Vinaigrette 2 oz Roasted Mushro...

Buddha Bowl 

3 oz Cooked Quinoa

3 oz Cooked Lentils

2 oz Avocado Vinaigrette

2 oz Roasted Mushrooms

2 oz Roasted Red Peppers

1 oz Shaved Fennel

1 oz Crumbled feta

1 oz Pickled Red Onions

1 oz Sliced Cucumbers

1 oz Pickled Baby Carrots

1 oz Mixed Greens

¼ oz Nori Seeds

 

Heat all of the ingredients until hot throughout. Garnish with 1 poached egg, crumbled feta , pickled red onions, sliced cucumbers, pickled baby carrots, mixed greens and nori seeds.


Avocado Dressing

1 each avocado, pitted and peeled

¼ cup lime juice

1 teaspoon cilantro, chopped

2 tablespoons apple cider vinegar

1 tablespoon sugar

½ teaspoon garlic, minced

½ tablespoons dijon mustard

1 teaspoon salt

2 tablespoons parsley, stems and leaves, chopped

3/4 cup canola oil

  1. Combine all ingredients except oil in a blender or food processor.  
  2. Turn on and slowly drizzle oil in until emulsified.  Taste for seasoning.  Add water if too thick.

Seeds

½ cups pepitas, toasted

¼ cups sunflower seeds

2 tablespoons sesame seeds, toasted

2 tablespoons flax seeds

1 tablespoons poppy seeds

1 teaspoon salt

½ teaspoon olive oil

½ teaspoon nori powder


  1. Mix em

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