Cooked - Buddha Bowl With Creamy Miso Sauce

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Buddha Bowl With Creamy Miso Sauce

4.0

1 cup of brown rice

¼ red cabbage shredded

1 bunch of kale finely chopped

2 avocados

1 small butternut squash, diced

2 tbsp of olive oil

1 can of chickpeas (540ml)

Creamy Miso Sauce:

¼ cup of white miso paste

¼ cup of nutritional yeast

¼ cup of avocado oil (original recipe called for ½c)

3 tbsp of water (may need more)

3 tbsp of soy sauce

3 tbsp of maple syrup

1 garlic clove minced

1 tbsp of grated fresh ginger

2 tbsp of lime juice

Cook the rice according to the instructions.
Preheat the oven to 400 degrees F. Roast the butternut squash. Mix the diced butternut squash with olive oil and season well. Arrange the squash on a baking sheet on a pan. Cook for 25-30 minutes, turning halfway.
To steam the kale, add shredded kale to a pan with water. Cook for 2-3 minutes.
Remove the chickpeas from the can and rinse well.
Prepare the sauce. Put all the ingredients in a blender. Blend for 2 minutes.
Serve the buddha bowl with the rice, veggies, chickpeas and drizzle with the sauce.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥣Bowl

CuisineAsian Fusion

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 82 weeks ago

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