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Buddha Bowl with Creamy Hemp Seed Dressing

Buddha Bowl w Creamy Hemp Seed Dressing 1200px
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Ingredients

Units Scale

Creamy Hemp Seed Dressing

  • 1/2 cup hemp seeds
  • 3/4 cup water
  • 3/4 tsp garlic powder
  • 3/4 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4-1/2 tsp kosher salt (or to taste)
  • 1 1/2 tbsp nutritional yeast
  • 1/2 tsp chia seeds (optional but they thicken the dressing, use 1/4 less water if omitting the chia seeds)

Roasted Sweet Potato Circles

  • 3 large sweet potatoes (washed and cut into 1/4" circles)
  • 1 tsp coconut oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili powder
  • 1 tsp kosher salt (to taste)
  • 1/2 tsp ground black pepper

Buddha Bowl

  • 1 can garbanzo beans (drained and rinsed)
  • 10-15 white mushrooms (washed and sliced)
  • 1/2 yellow onion (diced)
  • 1 cup red cabbage (sliced)
  • 1 cup carrots (julienned or diced)
  • 8-10 stems dino kale (washed, destemmed, and sliced)
  • 1 tbsp nutritional yeast
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp tamari
  • 1 tsp coconut oil (or oil of choice/ water)

To Serve

  • lemon slices
  • parsley or cilantro

Instructions

  1. Preheat the oven to 450°F and prepare the Hemp Seed Dressing. Add everything to a high speed blender and blend for 30 seconds until smooth.
  2. Wash potatoes, slice into 1/4 inch thick circles, and set in large mixing bowl. The thinner the slices, the faster they will cook.
  3. Add melted oil and spices to potatoes and mix well with washed hands until everything is evenly coated. Place potatoes on two greased cookie sheets and bake for 15 minutes
  4. While potatoes are cooking, wash and prep the rest of the veggies.
  5. Place a frying pan on medium heat and add the onion. Cook until onion is translucent.
  6. Add mushrooms and spices and cook until mushrooms are brown.
  7. When the timer for the potatoes goes off, remove from oven, flip the circles over, and swap the top sheet and bottom sheets location in the oven, rotating the pans. Cook again for 15 minutes.
  8. Once mushrooms are brown, add the garbanzo beans and cook until they are warm, then set aside.
  9. When everything is ready, assemble the bowls by adding the bean mixture, cabbage, carrot, kale, and sweet potatoes in little clusters in a bowl or plate (see photo).
  10. Top with dressing and eat! Lasts in fridge about a week.

Notes

Lasts in fridge about a week. 

^ can sub chicken/tuna/salmon/tofu/tempeh for beans. 

Find it online: https://modernhomecook.com/buddha-bowl-with-creamy-hemp-seed-dressing/