Lime Green Buddha Bowl



Ingredients:

  • 1 cup cooked lentils

  • 1 cup cooked quinoa

  • 1 pear thin sliced

  • 1 medium avocado

  • 1 carrot shredded

  • 1 medium yellow bell pepper sliced

  • 1 cup lightly steamed kale stem removed

  • 1 tablespoon minced cilantro leaves

  • ½ green apple, thinly sliced


Instructions:

Prepare the lentils and quinoa according to instructions on their package.

Place kale in a saucepan with ¼ cup water. Cover the pan and steam on high heat for 1 minute. Drain and rinse with cool water to prevent over cooking. Chop into bite sized pieces.

Place all ingredients in a bowl, serve with ginger-lime dressing. Top with cilantro.





Ginger-Lime Dressing:

Ingredients:

  • 2 tablespoons lime juice freshly squeezed preferred

  • 3 tablespoons tahini

  • ¼ cup water

  • 1 tablespoon avocado oil

  • ½ teaspoon minced ginger root

  • 1 tablespoon soy sauce

Instructions:

Combine all ingredients in a bowl and whisk together. Refrigerate any left-over dressing in a jar with a lid for up to 3 weeks.

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