Go Back

Nutty Garden Buddha Bowl

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Buddha Bowl, Lunch, Plant Based, Vegan
Servings: 2 servings
Author: Silvia Ribas


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


  • 1 medium size yucca root
  • 3 cups water
  • pinch of salt
  • 3 tbsp vegan butter
  • 1 cup coconut milk

Collard Geen

  • 1 bunch fresh organic collard greens
  • 2 tbsp olive oil
  • 2 garlic cloves
  • salt and pepper to taste


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.


  • 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.