Buddha bowl | Bruns Cookbook

Ingredients

Dressing
¼ cup peanut butter (½ cup, 128g)
¼ cup rice vinegar
3 Tbsp soy sauce
1-2 Tbsp sriracha
1 tsp sesame oil
¼ cup water, as needed (usually add as leftover)

Bowl
1 (15.5-oz) can chickpeas or black beans, drained and rinsed
1 Roma tomato, chopped
½ onion, finely chopped
3 cups cooked barley, quinoa or brown rice (or a combo)
2 cups chopped spinach or shredded lettuce or lacinato kale
1 avocado, diced
1 lime, cut into wedges
Chopped peanuts, for garnish
Toasted sesame seeds, for garnish
Cilantro, for garnish (optional)
Protein of your choice: eggs, fish, tofu, etc. (Lisa's add)

beans

Directions:

In a small bowl, whisk first 5 ingredients. Whisk in water, a tablespoon at a time, to desired consistency.
In a medium bowl, combine chickpeas, tomato and onion.
Divide barley, quinoa or brown rice evenly among 4 bowls. Top evenly with chickpea mixture, spinach and avocado. Garnish with peanuts, sesame seeds, lime wedges and, if desired, cilantro. Dollop evenly with dressing.

Yield:

4 Servings

Time:

30m

Source:

Asian-Influenced Heavenly Grain Bowls by DAN BUETTNER

Category:

Main