Buddha Bowl

In the warm months of summer, all I crave are buddha bowl for dinner. Actually, I crave buddha bowls for dinner all year round. They have the perfect combination of fresh and cooked ingredients, grains, beans, and delicious sauces. I am a huge fan of meals that combine several different textures and flavors, because eating this way helps eliminate cravings and increase satisfaction from food. Today, we are making an amazingly delicious buddha bowl. It’s easy and quick, and very flavorful. My favorite part, surprisingly, are the Brussels sprouts. I have never been a huge fan of them, until I found this genius cooking technique for them that uses absolutely no oil, but makes them taste extremely delicious, and eh, weird to say, but meaty! There is something very meaty about Brussels sprouts.  Watch the recipe video:

I also adore the sauce that this bowl comes with. It’s creamy, gingery, tangy, and makes any vegetable shine. This sauce is part of my online course, The Effortlessly Flavorful Vegan Kitchen. In the course, I teach how to create easy, delicious, and flavorful vegan meals using oil-free sauces, dips, and dressings. The focus is on making very quick meals that still taste amazing and are entirely home made and healthy. And in celebration of the opening of the second round for enrollment in The Effortlessly Flavorful Vegan Kitchen, I am excited to present to you:

$50-Worth of My Favorite Vegan Pantry Items GIVEAWAY

I am partnering with one of my favorite online marketplaces, Vitacost, for this GIVEAWAY of 7 of my favorite pantry items. buddha bowl post GIVEAWAY

The prize:

One lucky winner will receive a delivery of 7 of my favorite vegan pantry items that I teach how to incorporate into meals inside of the online course, The Effortlessly Flavorful Vegan Kitchen. These items will help you make quick, easy, and extremely flavorful vegan meals! They work really well to bring up the flavor of any fruits and vegetables in your dishes. And we are going to use a few of them for our recipe today.  The giveaway opens on July 23, 2017 at midnight, and closes August 5, 2017 at midnight.  *Note: brands may vary, but this is a photo of the items you will receive. 

 

 

To Enter to Win this Delivery of Vegan Pantry Items from Vitacost, Chosen by Soul in the Raw:

1. First, enter your name and email at: www.soulintheraw.com/vegan-essentials-giveaway/ 2. Entering above will register you for the giveaway, and also put you on the wait list for The Effortlessly Flavorful Vegan Kitchen online course.  3. Once wait-list only enrollment opens, you will receive information about the course in your email.  4. Winners will be selected after the special wait list-only enrollment for the online course closes. To win, you must enroll in The Effortlessly Flavorful Vegan Kitchen and enter your info at the link in step #1.

Vegan Brussels Sprout Asian Bowl

Now, let’s get back into our recipe. If you get your delicious box from above, you will be able to use the tamari and almond butter for the delicious sauce in this recipe!  buddha bowl There are also many replacements for this recipe. A few I’d like to note are to replace the brown rice with quinoa, millet or amaranth, add or remove any veggies you’d like, and replace the mixed baby greens with kale. Go crazy, have fun!

Easy and Quick Vegan Buddha Bowl Recipe

Total Time 30 minutes

Ingredients

For the bowl

  • 1 large handful frozen green beans
  • 1 cup sweet onion chopped
  • 2 tablespoons coconut aminos
  • 2 cups Brussel’s sprouts chopped in half
  • ½ English cucumber or 1-2 Persian cucumbers
  • 2 green onions
  • 2 large handfuls mixed greens
  • ¼ cup sprouted brown rice
  • ¼ cup dried wakame

For the sauce

  • Make about half of this insanely delicious Asian sauce recipe here

Instructions

  • Steam the green beans until soft (about 10 minutes).
  • Cook brown rice according to package instructions.
  • Dry sauté sweet onion by placing it on a hot pan for about 15 minutes, until it turns golden brown. No liquid is necessary. Simply slice it up and cover it with a lid, and allow to turn golden.
  • When onions turn golden, add the coconut aminos and Brussel’s sprouts. Cover and let cook until the Brussel’s sprouts are completely soft when pierced with a fork (about 20-30 minutes).
  • Chop up cucumber. You can do this according to my method in the video , or any other way you like.
  • Chop the green onions, and roughly chop the green beans when they are done steaming.

Assembly

  • Place greens on the bottom, add brown rice, cucumber, green beans, sauted onion and Brussels sprouts, wakame, and sprinkle with green onion.
  • Drizzle with the insanely delicious Asian sauce!
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Marina Yanay-Triner is a wellness coach and recipe developer through Soul in the Raw. Marina creates easy and delicious vegan recipes and writes about the health benefits of a plant-based diet, focusing on evidence-based nutrition information. She loves to help clients go and stick to plant based eating through her powerful coaching program, combining nutrition and cooking education along with transformational mindset work. Marina adopted a whole food, plant based lifestyle over 7 years ago, inspired by her mother's incredible healing story of reversing a crippling bladder disease. She has reversed PMS symptoms and encourage emotional healing from trauma as a result of this transition. Marina is incredibly passionate about the vegan diet for human health, animal welfare, and the well-being of our planet, all of which she envisions as co-dependent.