Bodhi Bowl Recipe

Inspired by Streetcar 520

Time45m

Serves2

exotic grains / cauliflower / spinach / bell pepper / cucumber / crushed avocado / sugar snaps / pickled red onion + carrot / turmeric-tahini dressing

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Ingredients

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Bodhi Bowl Ingredients

1 cup exotic grains (quinoa, farro, or a mix)

2 cups Cauliflower florets

2 cups Fresh spinach

1 medium bell pepper (diced)

1 medium cucumber (sliced)

1 medium ripe avocado (crushed)

1 cup sugar snap peas

1 small red onion (pickled)

1 medium carrot (pickled)

1 tsp turmeric

3 tbs Tahini

2 tbs water

1 tbs ReaLemon lemon juice

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Preparation Directions

Cook the Grains

Rinse the exotic grains under cold water. Cook according to package instructions, usually about 15-20 minutes, until tender. Set aside.

Roast the Cauliflower

Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.

Prepare the Vegetables

While the cauliflower is roasting, prepare the fresh spinach, diced bell pepper, sliced cucumber, and sugar snap peas. Set aside.

Make the Pickles

For pickled red onion and carrot, slice the onion and carrot thinly. In a small bowl, combine with vinegar, a pinch of salt, and sugar. Let sit for at least 15 minutes.

Prepare the Dressing

In a small bowl, mix together turmeric, tahini, water, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste.

Assemble the Bowl

In a large bowl or plate, layer the cooked grains, roasted cauliflower, fresh spinach, bell pepper, cucumber, sugar snap peas, crushed avocado, and pickled vegetables. Drizzle with turmeric-tahini dressing before serving.