Buddha Bowl with Creamy Cashew Soy Sauce
Named for its big, round Buddha belly shape, were defining the “Buddha bowl” here as a one-dish meal consisting of rice or whole grains, roasted veggies, dressing, and a fat or protein. I’ve been making Buddha Bowls for awhile now. I love them because they represent a balanced meal. If ever I’m torn on what to make for any meal (breakfast included) I usually turn to the idea of a Buddha Bowl. I know these bowls are going to offer nourishment in more ways than one.
I’m always in search for the best Buddha Bowl in NYC but this one was up there with some of my favorites without spending a fortune. Some of my favorite bowls in NYC are from De Maria, Bluestone Lane, Cafe Clover, and Le Botaniste. My mom started making this bowl a few years ago and we recently changed up the sauce to be cashew based and a little spicy…
This bowl is a combination of all my favorite foods. Brown rice, chickpeas, sweet potatoes, kale, avocados, and a creamy spicy cashew dressing. This recipe made about 3-4 large Buddha Bowls.
Prep:
Prepare your brown rice. I cook organic Red Mills in my cast iron pan with vegetable broth, but you can use anything that is most convenient and easiest for you (frozen included).
Preheat your oven to 400 degrees. Rinse and drain chickpeas. Cut sweet potatoes into cubes. Season sweet potatoes and chickpeas with salt, pepper, and a little olive oil. Lay them on a baking sheet with parchment paper. Bake the chickpeas for about 15 minutes, and the sweet potatoes for about 45.
Sauté a big bunch of kale in a steamer, or a saucepan with a little water. Add a little salt, red pepper flakes, and olive oil. Wait until the kale is wilted but still has that beautiful bright green color before taking it off the heat (about 7 minutes).
In a blender (I use my nutribullet), make the cashew sauce. Add all of the ingredients for the sauce and blend until smooth, thick, and creamy.
Ingredients:
1 can of Chickpeas
3 sweet potatoes
Bunch of kale
2 cups of brown rice
Cashews
for the dressing
3 tablespoons of cashew butter
2 cloves of garlic
1 nub of ginger
3 tablespoons of apple cider vinegar
2 tablespoons of tamari sauce (or low sodium soy sauce)
Warm water to thin
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