Tuesday, January 17, 2012

Avocado Buddha Bowl Recipe

Here is a vegetarian delight that Jan and I have been eating about once a week around here.  It's healthy, fast to make, and yummy. This original recipe is from here which is a great place for vegetarian recipes.


Avocado Buddha Bowl Recipe
We normally make enough for about four bowls and each eat one at dinner and take another one to work the next day. 


Ingredients for the Bowl:
1/2 cup brown rice
1/4 cup beets, grated (canned or cooked)
1/4 cup carrots, grated
1/4 cup spinach leaves, fresh or frozen
1 can of chick peas
sprinkle of toasted almonds


Ingredients for the sauce:
1/3 cup water
1/3 cup tamari
1/3 cup apple cider vinegar
2 cloves of crushed garlic
1 1/2 cup vegetable oil
2-4 Tbls tahini butter
1 avocado


Optional:  If having meat eaters, I cut up and saute a chicken breast to put in the meat eaters bowl. 


Directions:
1. Cook the brown rice and set aside.  I make mine in a rice cooker and start it the minute I get home. 
2. Make the dressing.  Put all the ingredients in a blender or food processor and whip until smooth. I often make this ahead of time and it will last in the fridge for a few weeks. 
3. Grate the beets and carrots.
4. Toast the almonds.
5. If using frozen spinach, cook. 
6. If using meat, then saute on the stove top.
7. Assemble the bowls with rice on the bottom, then beets, carrots, spinach,  and chickpeas.  (Add optional chicken.)
8. Add a dollop of sauce to the top.
9. Top with toasted almonds. 


Enjoy! Jill, the semi-vegetarian who lives with the "I've been a vegetarian since I was ten" Jan

2 comments:

  1. Hey! Your recipe looks better than the one on the website- will have to try it. You spelled Avocado wrong- bad teacher! Just giving you a hard time. Hope you, Jan and the kids are doing well.

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  2. Btw- not sure when i made my sn casper but just in case you were wondering who it was, 'tis I, Ian!

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