Green Goddess Buddha Bowl

Most things in this recipe are green in a couple of senses – in color and in locality, excepting the lime and avocado, which are used sparingly due to the food miles they traveled. Both lime juice and zest are used so those miles are not wasted ones.

By / Photography By Jennifer Bakos | October 02, 2017

Ingredients

For the Dressing
  • 1 garlic clove, peeled
  • Flesh from ½ small avocado
  • 2 tablespoons apple cider vinegar
  • Zest and juice of 1 lime
  • 2 tablespoons olive oil
  • ¼ cup packed fresh basil leaves
  • ¼ cup packed fresh parsley
  • ½ teaspoon kosher salt
  • ½ teaspoon honey
  • Pinch of cayenne
For the Salad
  • 2½ cups chopped spinach leaves
  • ½ cup shredded green cabbage
  • 1 cup sprouted, cooked local wheat, rye, or spelt berries
  • 1/3 cup cooked green lentils
  • ½ cup sliced green apple
  • ½ cup shaved fennel and/or celery
  • 2 tablespoons salted, toasted pepitas

Preparation

To make the dressing, combine all the ingredients in a food processor and give it a whirl until it is very smooth.

To make the Buddha Bowl, toss spinach and cabbage in a bowl. Arrange sprouted wheat berries, lentils, apple slices, and fennel and/or celery over the greens. Drizzle dressing over arranged vegetables and sprinkle pepitas as a garnish.

Ingredients

For the Dressing
  • 1 garlic clove, peeled
  • Flesh from ½ small avocado
  • 2 tablespoons apple cider vinegar
  • Zest and juice of 1 lime
  • 2 tablespoons olive oil
  • ¼ cup packed fresh basil leaves
  • ¼ cup packed fresh parsley
  • ½ teaspoon kosher salt
  • ½ teaspoon honey
  • Pinch of cayenne
For the Salad
  • 2½ cups chopped spinach leaves
  • ½ cup shredded green cabbage
  • 1 cup sprouted, cooked local wheat, rye, or spelt berries
  • 1/3 cup cooked green lentils
  • ½ cup sliced green apple
  • ½ cup shaved fennel and/or celery
  • 2 tablespoons salted, toasted pepitas
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60