This garden inspired Vegan Buddha Bowl is jammed packed with healthy fats, protein, fiber and nutrients from a delicious combination of flavors such as pistachios, yucca root, roasted tomatoes and sautéed collard greens. A truly filling and comforting meal for your everyday life!
I know what you might be thinking. This plate looks rather familiar... right? Well, if you look back at my Pistachio and Yucca Crostini recipe, you might find more than a few similarities, like the mashed yucca, the pistachio paste and the roasted tomatoes.
When I was working to create these recipes individually, I couldn't help but to picture a delicious plate full of these yummy things, like a Vegan Bowl or Buddha Bowl, which I find to be irresistibly comforting not to mention very nutritious.
Growing up in Brazil, we often ate homemade beans, rice and veggies in a big bowl mixed with cassava/ yucca flour. It was the tastiest food and the whole eating out-of-a-bowl thing just made the food that much better. Needless to say, this Buddha Bowl have been on my bucket list for some time now.
Thank goodness for the recent wave of Vegan or Buddha Bowl circulating around the net because I seriously think America was missing out on this fantastic idea of eating out-of-a-bowl and I am pretty sure most people around the glove have adopted this style for centuries...
Now, whether you are on a vegetarian diet or not, this recipe is really for everyone. Just add a grilled chicken fillet or shrimp to this dish for a complete and satisfying meal.
Now let's dive in to this recipe right away, so you can enjoy the nuttiest buddha bowl you will ever eat!!
Nutty Garden Buddha Bowl
Ingredients
Pistachio Paste
- ½ cup raw pistachios shelled
- 1 garlic clove
- ¼ cup olive oil
- salt and pepper to taste
Roasted Tomato
- 2 cups cherry tomatoes
- ¼ cup olive oil
- fresh rosemary
- salt and pepper to taste
Yucca
- 1 medium size yucca root
- 3 cups water
- pinch of salt
- 3 tablespoon vegan butter
- 1 cup coconut milk
Collard Geen
- 1 bunch fresh organic collard greens
- 2 tablespoon olive oil
- 2 garlic cloves
- salt and pepper to taste
Instructions
Roasted Tomato
- Pre-heat oven to 400F degrees. Add the tomatoes to a small baking dish. Season with oil, rosemary, salt and pepper and roast for about 20 minutes.
Yucca
- Remove the thick skin from the yucca root and cut into slices, than cut each slice into quarters. Bring to a boil with a pinch of salt. The water level does not need to cover the yucca completely. Boil for 15-20 minutes or until fork tender. Remove the soft yucca from the stove and drain the remaining liquid. Place the yucca chunks in a small bowl and mash. I used a table folk to mesh the yucca. Add the butter and coconut milk and continue to mash until you reach a smooth consistency.
Pistachio Paste
- Add the pistachios to a food processor and blend until it reaches a grainy consistency. Add the garlic, oil, salt and pepper and process for another minute until a paste like mixture.
Collard Green
- Wash the leaves throughly, remove the steams and pile the leaves on top of each other. Roll them tightly like a cigar and slice them thinly (it really depends on your preference). Bring them to the steamer for 7-9 minutes. Meanwhile heat the oil in a sauce pan, add the pressed garlic (you can also use a mortar and pestle to mash the garlic). Add the collard greens, season with salt and sauté for about 3 minutes, stirring through.
Hey, I though you might like this Strawberry Chia Lemonade recipe while you soak up the last few weeks of the summer!
... or perhaps this delicious Vegan Nice Cream. Isn't this refreshing ?
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