Hey there folks! I have a simple Buddha bowl to tempt your taste buds today. While I made sure all of my meals this week are jammed with nutrition to get me ready for the race on Saturday, everything I made was fairly easy to put together. I love sharing things that anyone can do at home to create a healthy meal, no matter how good your cooking skills are!
As much as I love cooking and creating healthy food for myself and @dksart to eat, I am also a bit excited to be leaving for vacation soon. Which means I get a break from dishes for a week! It will be interesting to try to stay on top of my normal routine at an all-inclusive resort, but I am going to do my best. After eating well for so long I know I do not feel my best if I depart too much from clean, whole foods. At least I know where we are headed has lots of fresh tropical fruit!
Speaking of fresh--I am definitely on the same page as @pusteblume with enjoying all of the asparagus I can while it is in season! My dad loves the skinny asparagus spears, so I was excited to find some at the store. I immediately thought of him and grabbed a few bunches. Luckily it was the day I go see my niece while he babysits so I was able to give it to him to enjoy. My bunch I decided to use in my Buddha bowl with lentils, sprouts and shredded beets. When produce is in season you don't need to do much to it to make it taste delicious!
Buddha Bowl
- 1 cup lentils, cooked (I used French or Puy lentils)
- 1 bunch of asparagus, trimmed
- 3 small beets, trimmed & shredded (I used the food processor--easy peasy)
- broccoli sprouts & leafy greens for serving
- 1/3 cup tahini
- 1 lime, juice & zest
- 3 tablespoons black cherry balsamic vinegar
- 1 teaspoon ground sumac
- salt & pepper
Cook your lentils until done, but not mushy. Drain, rinse & set aside.
Spread your asparagus on a baking sheet and sprinkle with salt & pepper. Cook in a 350 degree Fahrenheit oven for 8-10 minutes. Let cool, then cut into bite-sized pieces.
Make your dressing by mixing together the tahini, lime, vinegar and sumac until smooth. Taste and adjust to your liking. Feel free to use whatever fruity vinegar you may have in your pantry.
To assemble your bowls place a large handful of leafy greens in your bowl then top with a few scoops each of your cooked lentils, shredded beets, sprouts and asparagus. Top with the dressing. Enjoy!
#veganwednesday is hosted by the fabulous @heart-to-heart. This is also a great way to #makeithealthy in support of another fantastic lady, @woman-onthe-wing. Both of these gals are working hard to spread the message of a healthy life here in the Steemit universe, and beyond!
