December 4th, 2024
Recipes
Warm Buddha Bowl with Almond Nooch Dressing
Valentina P
- Difficulty
•
- Time 40"
These Warm Buddha Bowls are a meal prep winner! Roasted potatoes, crispy kale, and black beans over a bed of fluffy rice with creamy almond nooch dressing all over.
How To MakeDiet Type: Plant-based
Shopping List
-
For the Rosemary Potatoes
- 1 pound yukon potatoes
- 1 tablespoon dried or fresh rosemary
- 1 tablespoon olive oil
- 1/4 teaspoon EACH garlic powder, onion powder, salt, and pepper For the Bowl
- 1 bunch kale (or 6 handfuls)
- 1 can(s) black beans, drained and rinsed
- 2 cups cooked brown rice
- 1 tablespoon olive oil
- 3 servings cooked tofu (optional) For the Almond Nooch
- 1/4 cup water
- 1/4 cup slivered almonds
- 1/4 cup olive oil
- 2 tablespoons nutritional yeast
- 1 tablespoon coconut aminos (Note 1)
- 1/2 tablespoon lemon juice
- 1/8 teaspoon sea salt
Instructions
- Step 1: Cook or defrost the rice according to package directions.
- Step 2: Preheat the oven to 400 degrees Fahrenheit.
- Step 3: Chop the potatoes into small 1/2-inch pieces. Place the potatoes on a baking sheet and toss with the 1 tablespoon of olive oil, rosemary, garlic powder, onion powder, salt, and pepper. Spread the potatoes in a single layer on a baking sheet.
- Step 4: Roast for 25 to 30 minutes, stirring once. It will be ready when the potatoes are fork tender.
- Step 5: While the potatoes are roasting, we'll prepare the kale. Remove all of the hard, fibrous stems from the kale, reserving only the leafy greens. Place the kale in a mixing bowl with 1 tablespoon of olive oil and a pinch of salt. Use your hand to massage the oil into the leaves until they soften.
- Step 6: Spread the massaged kale evenly onto another baking sheet. Roast for 5 minutes at 400 degrees Fahrenheit, or until the edges are beginning to crisp and brown. Setting a timer is really helpful.
- Step 7: Make the Almond Nooch dressing by blending everything in a high-powered blender or immersion blender.
- Serve: Build your buddha bowls with warm rice, potatoes, beans, kale, and optional tofu. Top with avocado and a good drizzle of dressing. Enjoy. Any extra rice freezes well.
Recipe Notes
Note 1: No coconut aminos? Try substituting with 1/2 tablespoon tamari + 1/2 tablespoon water. You may need to omit the salt, depending on your tastes.
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Warm Buddha Bowl with Almond Nooch Dressing
PT40M 1 pound yukon potatoes 1 tablespoon dried or fresh rosemary 1 tablespoon olive oil 1/4 teaspoon EACH garlic powder, onion powder, salt, and pepper 1 bunch kale (or 6 handfuls) 1 can(s) black beans, drained and rinsed 2 cups cooked brown rice 1 tablespoon olive oil 3 servings cooked tofu (optional) 1/4 cup water 1/4 cup slivered almonds 1/4 cup olive oil 2 tablespoons nutritional yeast 1 tablespoon coconut aminos (Note 1) 1/2 tablespoon lemon juice 1/8 teaspoon sea salt Gluten Free Vegan 3 Servings
Ingredients:
