WINTER IN CALIFORNIA BUDDAH BOWL
LIST:
serves 4
organic farm greens (mixed baby kale etc)
organic beets - 1 large
organic carrots - 3-4
organic scallion bulbs thinly sliced - 2
2 organic limes
apple cider vinegar
organic coconut aminos
organic Tahini - runny kind is best
organic Chickpeas - 15.5 oz can
organic red quinoa - 1 cup
organic cumin
organic cayenne
organic black sesame seeds
extra virgin olive oil - high quality
Optional honey or maple
CRISPY CHICKPEAS
What you will need ::
1 15.5 oz chickpeas
cumin
cayenne
extra virgin olive oil
Oven 350
Drain, rinse + dry chickpeas (roll around on a towel until dry) then place dry chickpeas on a rimmed baking tray, toss with olive oil and sprinkle cumin and cayenne to taste. Bake for 15 minutes or so until crispy but still tender.
CARROT BEET SLAW
What you will need ::
2 c grated beets
2 c grated carrots
2 scallion bulbs thinly sliced
½ c apple cider vinegar
*Pinch salt optional
Place grated & sliced veggies in a bowl. Pour the ACV (apple cider vinegar) over and toss. Let sit 10 min or more before serving.
QUINOA
Place 1 cup quinoa and 2 cups water in a saucepan and bring to boil. Reduce heat, cover and cook until fluffy.
TANGY TAHINI DRESSING
What you will need ::
2-3 T tahini
1 T ACV (apple cider vinegar)
1-2 limes (juice)
coconut aminos to taste
olive oil (for oil free version omit and use more hot water)
Himalayan salt
Hot water to thin to desired consistency
*Optional add maple or honey to balance acid
Add all ingredients in a bowl and whisk. Adjust to desired taste and thickness.
Lay out 4 bowls, arranging greens in each, then around the perimeter of the bowl, place cool quinoa, slaw, chickpeas & sunflower greens. Drizzle dressing & sprinkle with black sesame seeds. Serve with flax, sesame pumpkin seeds crackers.