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White bowl with grains, roasted cauliflower, lentils, roasted red beets on a blue wooden table with yellow salad dressing on the side and a bowl of pistachios and a blue napkin.

Buddha Bowl

freekah, Asian greens, cauliflower, purple yams

STARS

Middle Eastern freekeh (roasted and rubbed wheat) and spicy Asian greens make up the base of this nutritiously multicultural grain bowl. Black lentils with curry, onions, and garlic introduce vivid flavor, along with steamed purple yams and cauliflower roasted in chile garlic sauce for a hint of a kick. Miso dressing and a crunchy pumpkin seed, pine nut, and sunflower garnish add crunch and taste. You (and your body) will love making and eating this! 
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Freekeh

  • ¾ cup freekeh
  • 1¾ cup water
  • ½ teaspoon salt
  • Pinch black pepper

Curried Black Lentils 

  • ¾ cup black lentils (beluga lentils)
  • 1 bay leaf
  • 2 cups water
  • ½  teaspoon salt
  • 2 teaspoons extra virgin olive oil
  • ½ yellow onion, thinly sliced
  • 2 cloves garlic, sliced
  • ½ teaspoon madras curry powder
  • Pepper, to taste

Roasted Purple Yams 

  • 3 cups diced purple yams (about ¾ lb)
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt, to taste
  • Pinch black pepper, to taste

Sambal Cauliflower 

  • 6 cups cauliflower florets (1 pound)
  • 2 teaspoons extra-virgin olive oil
  • 1½ teaspoons Sambal Oelek chile paste 
  • 1/4 teaspoon salt, to taste
  • Pinch black pepper, to taste

Nut & Seed Mix 

  • 2 tablespoons pine nuts
  • 2 tablespoons sunflower seeds
  • ¼ teaspoon salt, to taste

Miso Dressing 

  • 1½ tablespoons white sugar
  • 2 tablespoons rice wine vinegar
  • 3½ tablespoons white miso
  • 3 tablespoons vegan mayo
  • 1 tablespoon white sesame seeds
  • 2½ tablespoons water, to reach desired consistency 
  • Salt and pepper to taste

Garnish 

  • 6 ounces mizuna, optional
Directions
1
Preheat the oven to 375°F.  
2
Cook the freekeh according to the package directions. Season with salt and pepper.
3
In a medium saucepan, bring the black lentils, water, bay leaf, and salt to a boil.  Reduce heat to a simmer and cook for 25-30 minutes until the lentils are tender. Drain.
4
To make the onions, heat the oil on medium high in a small skillet. Add the onions and garlic and sauté for about 2 minutes.  Then add the curry powder and sauté for another minute. Stir the curried onions into the lentils.
5
Meanwhile, prepare the yams and cauliflower. Toss the yams in the oil, salt, and pepper on a baking sheet. On a separate baking sheet, toss the cauliflower with the oil, sambal, salt, and pepper. Roast for 15 minutes, or just until tender and the cauliflower is golden.
6
Reduce the oven to 350°F. 
7
Toast the sunflower seeds and pine nuts by mixing them with the salt on a baking sheet and toasting in the oven for about 5 minutes.  
8
Prepare the miso dressing by whisking the sugar and vinegar until fully dissolved. Whisk in the remaining ingredients until smooth. Adjust the seasoning with salt and pepper.
9
To plate, divide the freekeh between bowls. Top with curried lentils, roasted purple yams, and sambal cauliflower. Garnish with pine nuts, sunflower seeds, and mizuna. Serve with a side of miso dressing.

Buddha Bowl

freekah, Asian greens, cauliflower, purple yams

STARS

Middle Eastern freekeh (roasted and rubbed wheat) and spicy Asian greens make up the base of this nutritiously multicultural grain bowl. Black lentils with curry, onions, and garlic introduce vivid flavor, along with steamed purple yams and cauliflower roasted in chile garlic sauce for a hint of a kick. Miso dressing and a crunchy pumpkin seed, pine nut, and sunflower garnish add crunch and taste. You (and your body) will love making and eating this! 
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Freekeh

  • ¾ cup freekeh
  • 1¾ cup water
  • ½ teaspoon salt
  • Pinch black pepper

Curried Black Lentils 

  • ¾ cup black lentils (beluga lentils)
  • 1 bay leaf
  • 2 cups water
  • ½  teaspoon salt
  • 2 teaspoons extra virgin olive oil
  • ½ yellow onion, thinly sliced
  • 2 cloves garlic, sliced
  • ½ teaspoon madras curry powder
  • Pepper, to taste

Roasted Purple Yams 

  • 3 cups diced purple yams (about ¾ lb)
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt, to taste
  • Pinch black pepper, to taste

Sambal Cauliflower 

  • 6 cups cauliflower florets (1 pound)
  • 2 teaspoons extra-virgin olive oil
  • 1½ teaspoons Sambal Oelek chile paste 
  • 1/4 teaspoon salt, to taste
  • Pinch black pepper, to taste

Nut & Seed Mix 

  • 2 tablespoons pine nuts
  • 2 tablespoons sunflower seeds
  • ¼ teaspoon salt, to taste

Miso Dressing 

  • 1½ tablespoons white sugar
  • 2 tablespoons rice wine vinegar
  • 3½ tablespoons white miso
  • 3 tablespoons vegan mayo
  • 1 tablespoon white sesame seeds
  • 2½ tablespoons water, to reach desired consistency 
  • Salt and pepper to taste

Garnish 

  • 6 ounces mizuna, optional

Directions

1
Preheat the oven to 375°F.  
2
Cook the freekeh according to the package directions. Season with salt and pepper.
3
In a medium saucepan, bring the black lentils, water, bay leaf, and salt to a boil.  Reduce heat to a simmer and cook for 25-30 minutes until the lentils are tender. Drain.
4
To make the onions, heat the oil on medium high in a small skillet. Add the onions and garlic and sauté for about 2 minutes.  Then add the curry powder and sauté for another minute. Stir the curried onions into the lentils.
5
Meanwhile, prepare the yams and cauliflower. Toss the yams in the oil, salt, and pepper on a baking sheet. On a separate baking sheet, toss the cauliflower with the oil, sambal, salt, and pepper. Roast for 15 minutes, or just until tender and the cauliflower is golden.
6
Reduce the oven to 350°F. 
7
Toast the sunflower seeds and pine nuts by mixing them with the salt on a baking sheet and toasting in the oven for about 5 minutes.  
8
Prepare the miso dressing by whisking the sugar and vinegar until fully dissolved. Whisk in the remaining ingredients until smooth. Adjust the seasoning with salt and pepper.
9
To plate, divide the freekeh between bowls. Top with curried lentils, roasted purple yams, and sambal cauliflower. Garnish with pine nuts, sunflower seeds, and mizuna. Serve with a side of miso dressing.