RECIPES
Beet and Carrot Buddha Bowl with Savory Dressing
byLivestrong_Recipes|Feb 10, 2019
Photo Credit:Jenifoto/ adobe stock
- PREP
- 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 6
- 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: Preheat oven to 400 degrees.
2
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.
3
For the dressing: In a blender, mix together nutritional yeast, water, Braggs Liquid Aminos, rice vinegar, garlic, ginger, avocado oil and sesame seeds until smooth.
4
Transfer to a glass container.
5
To prepare bowl: 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.
6
Top each bowl with three tablespoons dressing or more to taste.
