Lunch, Dinner

“Buddha Bowl

recipe buddha bowl

Ingredients 

Salad

• 1-2 cups roasted kale

• 1/4 red pepper

• 1/4 avocado

• 1/4 cup sautéed cabbage

• 1/4 cup chick peas

• 1/2 cup cooked farro

Lemon Tahini Dressing:

• lemon juice

• 1 Tbsp olive oil

• 1 tablespoon of Tahini

• Garlic powder and ground pepper, to taste

• Water, added 1 tsp at a time until desired consistency is reached

Instructions

1. Chop cabbage and red pepper 

2. Line cast iron skillet with avocado or coconut oil. Place on medium heat. 

3. Add cabbage and red pepper to skillet. Cook for about 5-8 minutes, tossing as needed.

4. Preheat oven to 400 degrees F.

5. Place Chopped kale on baking sheet lined with avocado or coconut oil.

6. Bake for 5-10 minutes, flipping halfway through and until becomes crispy on the edges.

7. Once done, let cool, then add to large bowl with farro, chick peas, red pepper, cabbage, avocado

8. Whisk together lemon tahini dressing and drizzle over salad. Toss, then serve!