Miscellaneous and Basic Recipes/

Lentil Artichoke Buddha Bowl

Author: SallyK / Date: 2020-03-02 @ 01:54 pm / Print Me! /

Lentil Artichoke Buddha Bowl

A Buddha Bowl is basically a well-balanced meal in a bowl. The recipe below is a typical combination of greens, raw and cooked vegetables, grains and pulses with a dressing or sauce. I hope you will feel free to substitute what you have on hand for these elements.

Serves 2.

Ingredients:

Creamy Buddha Sauce:

  • 1/2 c raw unsalted cashews
  • 5 Tbsp water
  • 1 Tbsp white mellow miso
  • 1 Tbsp tahini
  • 1 Tbsp seasoned rice vinegar
  • 1/4 c nutritional yeast

Lentils:

  • 1 Tbsp olive oil
  • 1/2 c onions, chopped
  • 1/2 jalapeño chili, seeded, minced
  • 1 clove garlic, minced
  • 1 c cooked lentils, drained
  • 1 c canned or fresh tomatoes, diced with juice
  • 1/4 tsp chili powder
  • salt and pepper to taste

Artichokes:

  • 1 (8-12 oz) box frozen artichokes, thawed
  • 1 Tbsp olive oil
  • dash kosher salt

Other Ingredients:

  • 4-6 c salad greens, cut
  • 1 large daikon radish, julienned
  • 1 c brown rice, cooked

Directions:

Creamy Buddha Sauce:

  1. Soak the cashews in water for at least an hour
  2. Place the cashews in a food processor or blender with the water, miso, tahini, vinegar, and nutritional yeast.
  3. Process until creamy and smooth.

Lentils:

  1. In a small saucepan over medium low heat, warm the olive oil. Add onions and sauté 5 minutes.
  2. Stir in the jalapeños and garlic. Sauté another minute.
  3. Add lentils, tomatoes, chili powder, salt and pepper. Bring to a simmer. Simmer 15 minutes on low heat, stirring often, or until the excess moisture is absorbed. Remove from heat.

Artichokes:

  1. Preheat oven to 425 degrees F.
  2. Drain artichokes well. Place in a 8 x 8 inch baking dish.
  3. Pour in olive oil; toss them in the oil to coat well. Sprinkle with kosher salt.
  4. Place in hot oven and bake 20 minutes. Turn over and bake another 4 minutes or until browned. Remove from oven.

Assembling the Buddha Bowl:

  1. In two large bowls (approx. 44 oz capacity each) place a bed of salad greens.
  2. Add half of the lentils to each bowl, mounding them in one area.
  3. Place half of the artichokes next to each mound of lentils.
  4. Place a half-cup of brown rice in each bowl, followed by a generous helping of daikon.
  5. Pour sauce over the dish or bring the sauce to the table to allow each person to add what they wish.
  6. Serve warm or at room temperature.