the buddha bowl - hot for food

Name: the buddha bowl - hot for food
Total time: 106 min
Ingredients: 1 can chickpeas (about 2 cups); 1 tbsp olive oil; 1/2 tsp cumin; 1/4 tsp garam masala; 1/4 tsp cayenne; 1/4 tsp paprika; 1/4 tsp sea salt; 8 oz / 230 g buckwheat soba noodles or 1 C quinoa (1/2 cup of quinoa or soba noodles per bowl/serving); 1 tsp olive oil; 1 green onion, finely chopped; 1 tbsp lemon juice; 1/4 tsp ground black pepper; 1/2 C roasted tahini; 1 C water; 2 tbsp lemon juice; 1 tbsp apple cider vinegar; 3 tbsp miso paste; 1/2 tsp turmeric (optional); 1 large broccoli crown; 3 C finely chopped kale (1/3 cup per bowl/serving); 1 tsp lemon juice; pinch sea salt; 2 large carrots (1/3 cup per bowl/serving); 2 C shredded red cabbage (1/3 cup per bowl/serving); 1 pint grape tomatoes, halved (1/3 cup per bowl/serving); 1 C marinated whole artichokes, quartered (1/4 cup per bowl/serving); 3 C sunflower sprouts or pea shoots (1/2 cup per bowl/serving); 1/2 C raw pumpkin seeds (1 tbsp per bowl/serving); 1 C fresh cilantro, finely chopped (small handful per bowl/serving); 1 lemon, cut into wedges (1 wedge per bowl/serving)

www.hotforfoodblog.com

There’s something about eating a healthy, hearty meal out of a big bowl that just makes you feel good. Here are some fresh ways to top your buddha bowl!

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Ingredients

1 can chickpeas (about 2 cups)
1 tbsp olive oil
1/2 tsp cumin
1/4 tsp garam masala
1/4 tsp cayenne
1/4 tsp paprika
1/4 tsp sea salt
8 oz / 230 g buckwheat soba noodles or 1 C quinoa (1/2 cup of quinoa or soba noodles per bowl/serving)
1 tsp olive oil
1 green onion, finely chopped
1 tbsp lemon juice
1/4 tsp ground black pepper
1/2 C roasted tahini
1 C water
2 tbsp lemon juice
1 tbsp apple cider vinegar
3 tbsp miso paste
1/2 tsp turmeric (optional)
1 large broccoli crown
3 C finely chopped kale (1/3 cup per bowl/serving)
1 tsp lemon juice
pinch sea salt
2 large carrots (1/3 cup per bowl/serving)
2 C shredded red cabbage (1/3 cup per bowl/serving)
1 pint grape tomatoes, halved (1/3 cup per bowl/serving)
1 C marinated whole artichokes, quartered (1/4 cup per bowl/serving)
3 C sunflower sprouts or pea shoots (1/2 cup per bowl/serving)
1/2 C raw pumpkin seeds (1 tbsp per bowl/serving)
1 C fresh cilantro, finely chopped (small handful per bowl/serving)
1 lemon, cut into wedges (1 wedge per bowl/serving)