Thursday, January 14, 2016

Buddha Bowls

This is a new lunch I have been packing for everyone.   These are healthy, tasty and full of fiber.                                         
 The idea came about because of my bi-monthly CSA box.  Last week I got 1 Hubbard squash and 3 beets along with some other assorted vegetables.  I just couldn't figure out what to do with 3 beets and 1 squash so I cubed them, tossed them in olive oil and sprinkled them with salt and pepper and roasted them in a 400 degree oven until they browned on the edges.

 I shredded some Napa cabbage and placed it in the bottom of each bowl.

 I topped the cabbage with a scoop of brown rice and then added the beets, squash, some of the leftover yellow lentils from the other day and some black beans.  I sauteed some fresh spinach in sesame oil and added a touch of soy sauce, sprinkled it with sesame seeds and added this too.

I topped it with a sliced hard boiled egg.  I made a dressing with tahini, lemon, milk, garlic and maple syrup and drizzled it over top of it all.  I sprinkled on some minced fresh parsley and cilantro too.