Go Back

Big Bhudda Bowl

This bowl is big, and it brings together textures, colors, and flavors that practically add up to a main and three side dishes. The creamy golden dressing is a nutritional bonanza, with seeds and dates and turmeric puréed to a pourable elixir. The bowl will give you a different experience in every bite, and all the macrobiotic glow you look for in a bowl.
Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 2 tablespoons pumpkin seeds
  • 1 clove garlic peeled
  • 1 tablespoon fresh turmeric peeled and chopped
  • 1 tablespoon fresh ginger peeled and chopped
  • 2 large dates
  • ½ teaspoon salt
  • 2 tablespoons cider vinegar
  • 3 tablespoons flax or hemp oil
  • ¼ cup kombucha or water
  • 4 cups cooked freekeh or brown rice
  • 4 ounces kale shredded
  • 1 medium avocado sliced
  • 1 cup red cabbage shredded
  • 1 medium yellow beet cubed
  • 2 cups edamame
  • 1 cup microgreens or pea shoots
  • Black sesame seeds for garnish
  • Hot sauce to serve

Instructions
 

  • To make the dressing, in a food processor, combine the pumpkin seeds, garlic, turmeric, ginger, dates, and salt. Process to mince finely and scrape down, then purée to a smooth paste. With the machine running, drizzle in the vinegar, scrape down, then drizzle in the oil and kombucha. Scrape the dressing into a small pitcher or bowl.
  • Warm the grain and toss with 2 tablespoons of the dressing. Spread one cup on each wide bowl.
  • Top each bowl with kale, avocado, red cabbage, yellow beets, and edamame. Drizzle with the dressing. Garnish with microgreens, sprinkle with black sesame seeds, and serve with hot sauce on the side.