Okay I think I actually might have outdone myself this time. Tonight’s dinner was the most perfect combination of a zillion different flavors AND nutrients and I can’t wait to share it with y’all!
I will share many more details below, but here are all the components of the bowl (clockwise from the top, then the center):
- Kale with olive oil, lemon, and TJ’s Seasoning Salt
- Zucchini noodles with olive oil, salt, and black sesame seeds
- Steamed broccoli
- Cabbage and beet Sauerkraut
- Buckwheat with soy sauce and cherry tomatoes
- Kale/cashew Pesto
- Baked silken tofu
Although there are a ton of components to this bowl, they’re all surprisingly easy to make!
The kale salad, steamed broccoli, and sauerkraut (since it’s store bought) are pretty straight forward, but I will explain the other components here!
For the Zoodles: I simply cook the zucchini noodles in a sauce pan with just a small bit of olive oil, salt, garlic and black sesame seeds.
For the Buckwheat: In a sauce pan, heat around a cup of water until it’s about to boil. Reduce heat and add about a half cup of riced, raw buckwheat groats and add 1 tbsp of soy sauce and one or two finely minced garlic clove. Cook for a little over 10 minutes or until most of the water is absorbed, adding tomatoes for the last few minutes.
For the Kale-Cashew Pesto, I created an original recipe! Here it is below:
This pesto is so easy to make and it tastes freakin awesome with basically anything. All you need are the ingredients and a blender!
In the blender, combine:
- 1/2 C raw cashews
- 2 handfulls tuscan kale
- 3 pinches dried basil (or 1 handful of fresh basil)
- 2-3 garlic cloves
- 1-2 tbsp unsweetened cashew yogurt
- juice of half of one lemon
- salt, to taste
simply blend all of this together, adding a table spoon of water a few times during the process in order to achieve your preferred consistency
For the Silken Tofu:
I usually like to use firm tofu, but all I had in the house was silken tofu today so I tried something new and it turned out amazing!
Heat your oven to 450 degrees and cut up the tofu into somewhat small pieces (no need to be a perfectionist) and dry them a fair amount. Spread the tofu pieces a baking sheet greased with olive or coconut oil and generously sprinkle Italian seasonings and salt (I use himalayan pink salt). Bake for about 15 minutes or until the tofu pieces are slightly browned on the edges.
I probably wouldn’t eat this tofu alone, but it was a great, mild compliment to the kale tofu as well as the other bold flavors in this buddha bowl!
I loved this bowl a) because it tastes amazing (obviously) but b) because it’s good for my body! It’s got all all my macros and tons of greens, as well as probiotics, fiber, and vitamins. Enjoy!! 🙂