Description
Have you tried the trendy Buddha bowl? This easily customizable salad usually features grains and vegetables, is often vegan but can also include meat if you choose. This version is full of beautifully balanced ingredients, with a divine cashew dressing.
Ingredients
Scale
Salad Base
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 1 teaspoon garlic, minced
- 1 cup quinoa, uncooked
- 1 cup carrot shavings
- 5 broccolini stalks
- ½ cup lentils, cooked
- 1 cup sweet potatoes, chopped
- 1 cup spinach
- ½ pound flank steak, thinly sliced
- 4 eggs, poached
- 2 tablespoons sprouts
- ¼ cup red cabbage
- ½ teaspoon sea salt
- 1 teaspoon pepper
Cashew Sauce
- ¼ cup cashew butter, unsalted
- 1 tablespoon curry paste
- ¼ cup full-fat canned coconut milk
- 4 tablespoons coconut aminos
Instructions
- Preheat oven to 400 degrees F.
- Prep the veggies, including peeling the sweet potatoes and carrots.
- Place sweet potatoes, carrots and broccolini on a baking sheet.
- Coat evenly with avocado oil, salt and pepper. Bake for 20 minutes.
- Cook the quinoa by putting in a small pan with just under 2 cups of water. Bring to a boil, reduce to simmer, cover and cook for 15 minutes.
- In a pan over medium heat, combine sesame oil, garlic, beef and sesame seeds.
- Cook until desired color is achieved, about 8–10 minutes.
- In a small bowl, combine all cashew sauce ingredients and stir until well-combined.
- Layer all ingredients divided evenly between 4 bowls for serving.
- Top with cashew sauce.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Salads, Main Dishes
- Method: Oven, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 (343g)
- Calories: 548
- Sugar: 7g
- Sodium: 451 (33% DV)
- Fat: 23g
- Saturated Fat: 7.1g
- Unsaturated Fat: 14.3g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10.1g
- Protein: 30.4g
- Cholesterol: 116mg