Buddha Bowl
1 sweet potato, I like Japanese purple sweet potatoes. 1 cup cherry tomatoes
1 cauliflower
8 oz spinach or kale
shitake mushrooms
2 shallots or one onion
4 -6 garlic cloves
1 carrot
1 avocado
1 teaspoon fresh thyme
1/2 teaspoon tumeric
1/2 teaspoon cumin
`1/2 teaspoon sea salt
1/4 teaspoon pepper
sprinkle pumpkin seeds on top (optionala)
1 cup sprouted lentils or garbanzo beans or quinoa
sea salt and pepper
Tahini sauce
2 tablespoons raw tahini
2 tablespoons lemon juice
2 tablespoons water
1 tablespoons EVO
salt and pepper to taste
preheat oven to 425F- 218C
Cube sweet potato and toss in a bowl with avocado oil and spices (I like cummin, tumeric, salt and black pepper)
Line 2 baking sheets with parchment paper. On the first sheet lay out the tomatoes in a flat layer, Top with garlic salt and thyme. Lay the spiced sweet potatoes on the same sheet in a flat layer. Set aside. If your making chick
In a bowl toss the cauliflower with avocado oil and spices. if youre making chick peas you would lay them flat here, seasoned. Lay out on the second baking sheet in a single flat layer. Place both sheets in the oven and bake for 30-35 mins. Toss and flipping half way through. Veggies should be soft and starting to brown.
Make the lentils or the quinoa. In a medium stockpot over medium heat add the shallots, garlic, and carrot. Cook until fragrant 6-8 minutes. Then add the lentils, thyme, and waterBring to a boil and then cook over medium/low for about 25 minutes, until all liquid is absorbed (drain access liquid if needed). Squeeze fresh lemon over lentils and salt and pepper to taste.
While the lentils are cooking saute the mushrooms, in a pan over medium heat , heat the avocado oil then add the mushrooms., shallots and thyme. Saute for 5-7 minutes stirring occasionally and adding water if needed to avoid sticking, until mushrooms are soft. Put mushrooms in a bowl and return pan to the stove. No washing needed.
Heat the pan again over medium heat. Add oil to the pan if needed. Add the garlic and then the spinach or the kale. Cook for 3-5 minutes until wilted.
When all is done. You put the bowls together. Split the veggies, you can add hummus or tahini if using garbanzo beans, sliced avocado, and sprinkle with sesame seeds, hemp seeds, and/or pumkin seeds.
