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Beet and Carrot Buddha Bowl With Savory Dressing

by Livestrong_Recipes  |  May 12, 2015

Beet and Carrot Buddha Bowl With Savory Dressing
  1. PREP
  2. 45 m
  • COOK
  • 30 m
  • TOTAL
  • 1h 15m

This nutty tasting, roasted-edamame dinner bowl from Elisabeth Poirier of HomemadeHearts.ca may become your new go-to meal.

INGREDIENTS

SERVES 4

  • 2 cups Shelled Edamame Frozen
  • 1 tbsp Grapeseed Oil
  • 1/2 tsp Sea Salt
  • 1/2 tsp Pepper, Black
  • 1/3 cup Nutritional Yeast Seasoning
  • 2 tbsp Water
  • 3 tbsp Liquid Amino
  • 3 tbsp Lite Rice Vinegar Dressing
  • 1 tbsp Garlic
  • 2 tsp Fresh Ginger Root
  • 1/2 cup Avocado Oil
  • 2 tbsp Sesame Seeds
  • 2 cups Basmati Rice
  • 2 large Carrot, Raw
  • 1 cup Beets Raw
  • 4 tbsp Pistachios, Dry Roasted
  • 4 tbsp Pine Nuts
  • 1/2 cup Arugula
  • 1/2 cup Baby Spinach Salad

DIRECTIONS

1 For the roasted edamame:
2 Preheat oven to 400 degrees.
3 Toss frozen edamame with oil, salt and pepper and place on a parchment-paper-lined baking sheet. 3. Bake for 30 minutes, mixing halfway through.
4 For the dressing:
5 In a blender, mix together nutritional yeast, water, Braggs Liquid Aminos, rice vinegar, garlic, ginger, avocado oil and sesame seeds until smooth.
6 Transfer to a glass container.
7 To prepare bowl:
8 In four bowls, place a half-cup of rice, a quarter-cup of carrots, a quarter-cup of beets, one tablespoon of pistachios, one tablespoon of pine nuts and a half-cup of roasted edamame, divvying everything up evenly.
9 Top each bowl with three tablespoons dressing or more to taste.