Name: Buddha Bowl Salad
Prep time: 45 min
Cook time: 45 min
Yield: 968.15 grams
Ingredients: 1/2 small head (4" dia) of cabbage, red, raw (284 g); 3 tbsps of vinegar, red wine (45 g); 2 tsps of sugars, granulated (8 g); 8 medium units of carrots, baby, raw (80 g); 3 servings (1 tbsp) of molasses (60 g); 1 chopped cup (1/2" pieces) of cauliflower, raw (107 g); 2 tsps of spices, turmeric, ground (6 g); 1 cup of quinoa, cooked (185 g); 1/2 cup, sections of lemons, raw, without peel (106 g); 2 tbsps of seeds, sesame butter, tahini, from unroasted kernels (non-chemically removed seed coat) (28 g); 1/2 clove of garlic, raw (2 g); 50 grams of yogurt, Greek, 2%fat, coconut blend, CHOBANI; 1 wedge or slice (1/8 of one 2-1/8" dia lemon) of lemons, raw, without peel (7 g); 1/2 whole tsp of spices, cumin seed (1 g)

Check out this low calorie vegan Buddha bowl. This bright and colorful bowl of goodness is a super easy way to get some nutritional balance into your day

Ingredients

or1/2 small head (4" dia) of cabbage, red, raw (284 g)

or3 tbsps of vinegar, red wine (45 g)

or2 tsps of sugars, granulated (8 g)

or8 medium units of carrots, baby, raw (80 g)

or3 servings (1 tbsp) of molasses (60 g)

or1 chopped cup (1/2" pieces) of cauliflower, raw (107 g)

or2 tsps of spices, turmeric, ground (6 g)

or1 cup of quinoa, cooked (185 g)

or1/2 cup, sections of lemons, raw, without peel (106 g)

or2 tbsps of seeds, sesame butter, tahini, from unroasted kernels (non-chemically removed seed coat) (28 g)

or1/2 clove of garlic, raw (2 g)

or50 grams of yogurt, Greek, 2%fat, coconut blend, CHOBANI

or1 wedge or slice (1/8 of one 2-1/8" dia lemon) of lemons, raw, without peel (7 g)

or1/2 whole tsp of spices, cumin seed (1 g)

Preparation

STEP 1 Put the cabbage in a bowl, mix the vinegar and sugar, and pour over. Season and toss. Leave for 30 minutes, tossing now and again. STEP 2 Heat the oven to 200C/fan 180C/gas 6. Put the carrots in a bowl with the pomegranate molasses and 1 tbsp olive oil. Season and toss. STEP 3 Put the cauliflower in another bowl with the turmeric and another tbsp of olive oil. Season and toss. STEP 4 Put the carrots and cauliflower on separate ends of a large non-stick baking tray. Roast for 20-25 minutes or until tender. Cool to room temperature. STEP 5 Heat the quinoa following pack instructions then tip into a bowl and season with salt and pepper, and a squeeze of lemon juice. STEP 6 Mix the dressing ingredients with a good splash of boiling water to loosen it. Season. STEP 7 Divide the quinoa between 4 bowls then top with the roasted veg, pickled cabbage, and the dressing.

Nutritional information

	Per 100 g	Per portion (242 g)	% DRI
Energy	88 kcal	213 kcal	11 %
Fat	2 g	5 g	8 %
Fatty acids, total saturated	0 g	1 g	4 %
Cholesterol	0 mg	0 mg	0 %
Sodium	24 mg	58 mg	2 %
Carbohydrate	16 g	38 g	13 %
Sugars	8 g	19 g
Fiber	2 g	6 g	23 %
Protein	3 g	6 g

Recipes ofSarah Bibeau

Nutritionist · C153294

Core Fitness and Nutrition - Bringing health and wellness through nutrition and movement!

Buddha Bowl Salad

Sunday, December 08, 2019