Buddha Bowl #2
I call this the Summer’s End version because it came together right before the Labor Day weekend. Similar to Buddha Bowl #1, but with a few different and several more ingredients, topped with a savory, creamy dressing that’s real easy to make.
Total time: 10-15 minutes depending on how skilled you are with a knife.
- 4 cups packed fresh baby spinach
- 1-15 oz. can chickpeas
- 1 tsp. smoky paprika
- 1/2 cucumber, sliced in thin strips (peel or not peel, it’s up to you)
- 1 large carrot, sliced in thin strips the same size as the cucumber
- 1/2 cup crunchy sprouts (bean, pea)
- 1/2 cup alfalfa sprouts
- 3/4 cup shelled and defrosted edamame
- 1 large tomato, sliced into thin wedges
- 1/4 cup mini kalamata olives (if you can’t find them, use pitted regular kalamata and slice in half)
- 1/3 cup sunflower seeds
- 1/2 cup hummus of your choice, but I recommend lima bean (if you can find it), garlic or traditional
- 1/3 cup white balsamic vinegar
- I suggest you spend the few minutes chopping all your goodies, and arranging your mise en place.
- Then, heat a pan to medium high heat. When ready, toss in the chickpeas and cook for 2-3 minutes until they begin to heat all the way through. Add a little vinegar or water to keep them from sticking.
- Sprinkle the smoky paprika on and toss or combine in the pan until all coated.
- Cook for another 2-3 minutes, remove from heat and set aside.
- Combine the hummus and vinegar in a small bowl and whisk to combine. Set aside.
- Now to the real fun part. Start building your Buddha Bowl by covering the bottom of your shallow bowl with the baby spinach.
- Next, lay the strips of cucumber along the perimeter of the bowl, then the pretty carrots.
- Keep building and layering with your colorful ingredients by following my photos, or come up with your own creative way to build your Buddha Bowl.
- Put the chickpeas right in the middle, throw the olives around the bowl, then drizzle on the dressing and lastly top it all off with sunflower seeds. Voila and enjoy!