This recipe is inspired by the yummy meals served at the gourmet health food café Life Alive in Lowell, Massachusetts. Every time I visit my family back East, I look forwared to enjoying one of their entree bowls. I’m so excited that I have been able to approximate the flavor of their meals, especially because I’m so far away.
The Buddha Bowl
Layer in a large bowl:
1 cup of cooked brown rice
1 cup of steamed vegetables (I used broccoli, kale, and zucchini)
1/8 cup shredded sharp cheddar cheese (optional)
1-2 T tahini sauce (recipe below)
½ large carrot, grated
¼ avocado, sliced
1 T sunflower seeds
2 T soy sauce
2 T sesame tahini
1 T water
1 t white vinegar
2 t finely minced or grated ginger
Whisk all ingredients together in a small bowl.
As I wrote in my last recipe post for Kale Salad, kale is a nutritional powerhouse providing a multitude of vitamins, minerals and cancer fighting nutrients. Carrots are rich in beta carotene, a powerful antioxidant, and have been proven to fight cardiovascular disease. Broccoli has cholesterol-lowering properties and supplies vitamins A and K and an allergen-fighting flavonoid called kaempferol. Along with providing additional vitamins and minerals, avocado adds a dose of heart-healthy monounsaturated fats. Hearty brown rice will not help you to feel satiated but also provides several b vitamins, manganese, selenium, and magnesium. In addition to the multitude of health benefits, this dish is really delicious. If you try it, let me know what you think.