Buddha Bowl with Green Goddess Dressing
Featured Seedlings
Ingredients
- 1/4 c full fat yogurt
- 1/2 c sour cream
- 1 c mixed herbs, such as parsley, tarragon, mint, or dill
- 1 c spinach
- 3 Tbsp chives
- 2 garlic cloves
- 2 anchovies
- 2 Tbsp lemon juice
- pinch salt and pepper
- 1 c brown rice
- 1 sweet potato, cubed
- 1 c cauliflower or romanesco
- 1 Tbsp + 1 tsp olive oil
- 2 eggs
- 1 bunch kale, chopped
- 1 tsp lemon juice
- 1 c red cabbage, shredded
- 1 watermelon radish, thinly sliced
- 1/3 c sprouts
- 1/2 avocado
Instructions
Step 1
Make dressing by combining yogurt, sour cream, mixed herbs, spinach, chives, garlic, anchovies, 2 Tbsp lemon juice, and pinch of salt and pepper into a food processor. Pulse until blended smooth.
Step 2
Cook rice according to package directions - set aside when done.
Step 3
Preheat the oven to 425 degrees F. Peel and cut the sweet potatoes into cubes and cauliflower into bite side pieces. Toss with 1 tbsp olive oil and a pinch of both salt and pepper. Place into the oven and cook for 12 -15 minutes until browned and tender - set aside.
Step 4
Meanwhile, fill a small pot with hot water and the 2 eggs. Place on heat and bring to a boil. Cover with lid, turn off heat and cook for 4 minutes. After 4 minutes, run the boiled eggs under cold water, peel and cut in half immediately - set aside.
Step 5
Take the “spine” out from each kale leaf. Wash, chop, and pat dry. Toss with 1 tsp olive oil, 1 tsp lemon juice, and a pinch of salt. Massage to soften the kale leaves - set aside.
Step 6
Using a mandolin thinly slice the red cabbage. Place into a bowl with a pinch of salt and massage to break down the cabbage - set aside.
Step 7
Using the mandolin, slice the watermelon radish and place slices into cold water to crisp up - set aside.
Step 8
When ready to eat, assemble the bowls with all the prepared ingredients. Top with sprouts, avocado, and drizzle with the green goddess dressing.