This Beet Buddha Bowl will rock your socks with its simplicity, superhero health benefits, and alliteration. Who doesn't love to say Beet Buddha Bowl? It rolls off the tongue with ease! Beets are quite spectacular in almost way, and this salad showcases the delicious simplicity of beets in their most basic, beautiful, and nutritious form: raw.
What is a Buddha bowl? There are a lot of speculations about the origin of these delightful bowls, but the term is commonly used because of the bowl's appearance. Packed full of greens, raw or roasted veggies, grains (like brown rice or quinoa), beans/legumes, and/or tofu, Buddha bowls have a "rounded belly" appearance on the top, like the belly of Buddha (urban dictionary). These bowls are often made with simple, pure, nutrient-dense foods promoting a healthy body, mind, and spirit.
Cultivating an artistic element, each Buddha bowl varies based on its ingredients and style. This Beet Buddha Bowl is packed with power-greens (baby kale, chard, and spinach) and layered with fresh organic orange and yellow bell peppers, radishes, cucumbers, onion and garlic sprouts, red beets, and chickpeas (garbanzo beans).
Chickpeas are high in plant-based protein, and raw veggies provide powerhouse vitamins, antioxidants, and fiber making this bowl a fabulous nutrient-dense meal. The chickpeas are cooked in this recipe (the only non-raw salad ingredient); however, sprouting chickpeas will create an entirely raw buddha bowl. Dress the veggies with olive oil and lemon juice or create a healthy vegan Tahini, Ginger, and Lemon Dressing. Yum!
I am obsessed with chowing down on huge "meal-in-a-bowl" salads. My precious gramps used to call my salads and smoothies "rabbit food." Therefore, it seems quite appropriate to share a quote from Bunny Buddhism (Hopping Along the Path to Enlightenment): "Every hop has the potential to be joyful." I hope your day is filled with joyful hops. Cheers!
Beet Buddha Bowl with Tahini and Lemon Dressing Recipe
1 red beet, raw, peeled, and diced
1/2 cup sprouts (alfalfa, onion and garlic sprouts)
1 cup chick peas
1/2 cucumber, sliced
2 small radishes, sliced
1/2 cup bell peppers, chopped
1 cup power greens (spinach, chard, or kale)
1/4 cup tahini
1 tbsp lemon juice
1/4 cup olive oil
1/2 cup water
1 tbsp Bragg Natural Liquid Aminos (or soy sauce: optional)
1 clove garlic, minced
1 tsp fresh ginger, grated (optional)
1. Rinse all veggies and chop according to size preference.
2. Arrange greens and/or grains on bottom or center.
3. Top with your favorite veggies, legumes, tofu, and toppings.
4. For dressing, blend all ingredients in a food processor or high-speed blender.
5. Dressing will keep for several days in refrigerator. If oil hardens in refrigerator, let dressing sit at room temperature until oil becomes liquid. Enjoy!
1/2 cup quinoa, brown rice, or lentils; tofu (steamed, baked, or raw); a variety of veggies (squash, sweet potato, carrots, peas, broccoli, zucchini, or jicama); and nuts or seeds as toppings