Sunday, July 26, 2015

Buddha Bowl with Creamy Cashew & Dill Dressing

Click here to see a link to my previous "Buddha Bowl" creation, and here to see 7 Simple Buddha Bowls You Can Actually Make Tonight. I'm a big fan of these lunch and dinner options because they make use of all the odds and ends floating around your fridge. You have half a zucchini and a solo beet left from earlier in the week? No problem. You have leftover quinoa salad and an overripe tomato sitting around? Bingo. Throw an interesting dressing over everything and voila: Buddha Bowl.

The dressing couldn't be easier. In a blender (I used a Magic Bullet), puree:

  • a handful of cashews
  • a few tablespoons of hemp seeds
  • 1/2 avocado
  • a handful of fresh dill
  • the juice of 1/2 lemon
  • 1 clove of garlic
  • a teaspoon of curry powder, or turmeric (nice for colour and mild flavor) 
  • a dash of cayenne pepper 
  • pepper
  • enough water to make a creamy dressing consistency 

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