Buddha Bowl

• Vegan
• Gluten free

• Produce

  • 4 Carrots, medium
  • 2/3 cup Chick peas, canned
  • 1 English cucumber, half
  • 1/2 head Leafy lettuce, green
  • 1 cup Pea shoots
  • 4 Radishes

• Condiments

  • 1 tsp Maple syrup
  • 1/4 cup Tahini
  • 1 tsp Tamari

• Baking & Spices

  • 1 tsp Five spice
  • 1 tsp Paprika, smoked
  • 1 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Oil
  • 1 tsp Sesame oil, toasted
  • 1/2 cup White vinegar

• Nuts & Seeds

  • 1 tsp Cumin

• Drinks

  • 1 tbsp Orange juice

• Liquids

  • 1/2 cup Water

Found on foodwellsaid.com

Description

Ingredients

• 1 cup cooked black rice (prepare according to package instructions
• 4 medium carrots, spiralized
• ½ cup white vinegar
• ½ cup water
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon oil (coconut, olive or canola)
• ⅔ cup of canned chick peas
• 1 teaspoon five spice
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ¼ cup tahini
• 1 teaspoon maple syrup
• 1 teaspoon tamari
• 1 teaspoon toasted sesame oil
• 1 tablespoon orange juice (or lemon or lime)
• half english cucumber, thinly sliced
• 4 - 5 radishes, thinly sliced
• ½ head green leafy lettuce
• 1 cup pea shoots

Directions

• Prepare black rice (or substitute with couscous, quinoa, white rice) as per package instructions. Set aside and let cool.
• In a small bowl add carrots, water, vinegar, sugar and salt and let stand 4 hours to overnight to pickle. The shorter they soak, the less potent the pickle but still good.
• In a heavy skillet or cast iron frying pan, heat oil over medium high heat. In a small bowl toss chick peas with spices to coat. Add to frying pan for about five - seven minutes, tossing frequently. You want to achieve a nice char so the skins split and they get crunchy. When done, remove from heat.
• For the dressing, combine the tahini, maple syrup, tamari, sesame oil, orange juice and whisk to combine. Add a small amount of hot water to thin if necessary.
• To assemble one bowl, make a bed with the green lettuce. Add ½ cup of rice to the middle. Surround with rice with chick peas, cucumber, radish, carrots (reserve liquid) and shoots. Spoon a couple teaspoons of vinegar mixture over rice and drizzle bowl with tahini dressing.
• Enjoy!