The BuddhaBowl

The BuddhaBowl…this is an easy one to ace! Toss a variety of roasted/raw veggies, a grain/seeds, and some nuts into a BIG bowl – you’re all set. I usually like to balance mine with the combo of something sweet (roasted yam/beet), savoury (lightly sautéed kale), creamy (avocado), fresh (sprouts), high protein (quinoa *9 essential amino acids), and of course, the crunch factor (roasted cashews). Although it’s not represented in this photo, I smother my BuddhaBowls with either Garlicky CashewCream or classic Tahini Dressing. Both go SO well with all of the different flavours & textures. AND with all of the fresh produce heading to the local farmers’ markets over the coming months, just think of the endless flavourful combos you could create! I know I’m super excited – nothing ‘beets’ fresh✨

Garlicky CashewCream
1cup raw cashews – soak in 1cup water for at least 2hrs & drained
2/3cups water (less water = thicker consistency)
3 garlic cloves
1&1/2tbsp fresh lemon juice
1tsp sea salt
1/4tsp pepper

Add the above ingredients to a high speed blender & blend until smooth consistency. Store in airtight container in the fridge. Good for about 5days.

Tahini Dressing
1/3cup tahini, stirred
1/3cup water
1/4cup fresh lemon juice
2-3 garlic cloves, minced
3/4tsp sea salt

Add all ingredients to a bowl and either whisk, or use a hand held blender and combine until smooth. Store in an airtight container in the fridge for up to 5days.

SautéedKale
1 bunch organic kale – washed, dried, & roughly chopped
3 garlic cloves, minced
1tbsp olive oil
pinch of sea salt
1/2cup parmesan cheese, grated *optional

Heat a skillet over med heat. Add the olive oil and garlic. Stir. Add the kale and fold so the oil/garlic coat the kale. Place the lid on and cook for about 1min. Take the lid off and sprinkle a pinch of sea salt over the kale – add the parmesan cheese at this time as well. Place the lid on and cook for about 2mins more or just until the kale becomes tender – not wilted. Remove the lid & serve.

*This is one of my favourite ways to eat kale. A lil’ tip…when drying the kale, we actually don’t attempt to remove all of the water as it will help steam the kale when cooking. If you need to ‘burn off’ some water, remove or keep the lid off. If the kale seems dry, add a little water to the skillet when sautéing.

The BuddhaBowl
Author: thecrimsonsink
Ingredients
Garlicky CashewCream
  • 1 cup raw cashews – soak in 1cup water for at least 2hrs & drained
  • 2/3 cups water *less water = thicker consistency
  • 3 garlic cloves
  • 1&1/2 tbsp fresh lemon juice
  • 1 tsp sea salt
  • 1/4 tsp pepper
Tahini Dressing
  • 1/3 cup tahini, stirred
  • 1/3 cup water
  • 1/4 cup fresh lemon juice
  • 2-3 garlic cloves, minced
  • 3/4 tsp sea salt
SautéedKale
  • 1 bunch organic kale - washed, dried, & roughly chopped
  • 3 garlic cloves, minced
  • 1 tbsp olive oil
  • pinch of sea salt
  • 1/2 cup parmesan cheese, grated *optional
Instructions
Garlicky CashewCream
  1. Add the above ingredients to a high speed blender & blend until smooth consistency. Store in airtight container in the fridge. Good for about 5days.
Tahini Dressing
  1. Add all ingredients to a bowl and either whisk, or use a hand held blender and combine until smooth. Store in an airtight container in the fridge for up to 5days.
SautéedKale
  1. Heat a skillet over med heat. Add the olive oil and garlic. Stir. Add the kale and fold so the oil/garlic coat the kale. Place the lid on and cook for about 1min. Take the lid off and sprinkle a pinch of sea salt over the kale - add the parmesan cheese at this time as well. Place the lid on and cook for about 2mins more or just until the kale becomes tender - not wilted. Remove the lid & serve.

  2. *This is one of my favourite ways to eat kale. A lil' tip...when drying the kale, we actually don't attempt to remove all of the water as it will help steam the steam when cooking. If you need to 'burn off' some water, remove or keep the lid off. If the kale seems dry, add a little water to the skillet when sautéing.

Leave a Reply

Your email address will not be published. Required fields are marked *