Winter Glow Buddha Bowl
This Winter Glow Buddha Bowl features black rice, roasted sweet potatoes, pomegranate seeds, and a zesty lemon-ginger dressing for a vibrant, balanced meal.
Ingredients
Bowl Ingredients
- 1 ½ Cups Cooked Black Rice
- 3 Sweet Potatoes, Cubed
- 1 Head of Red Cabbage Shredded or Thinly Sliced
- ½ Pomegranate seeded
- 1 Bag Fresh Baby Spinach, cleaned and dried
- 1 tablespoon olive oil
Lemon-Carrot Ginger Dressing
- zest of 1 Lemon
- juice of 1 Lemon
- 1 small Garlic Clove, minced
- 1 tablespoon Fresh Ginger, grated
- 2 teaspoon Soy Sauce
- 2 cups Carrots, grated
- ½ cup Vegetable Oil
- 2 teaspoon Honey
- pinch Salt
Instructions
Bowl Instructions
- Prepare your Black Rice according to package. I used a rice cooker and the "brown rice" setting. If your rice cooker has a "multi-grain setting" use that instead.
- Pre-heat the oven to 400 °F and cube up the sweet potato into evenly sized pieces. Coat the sweet potato cubes with olive oil and bake on a sheet pan in pre-heated oven for 25-30 minutes. Shake the pan and flip the sweet potato cubes halfway to cook evenly. You will know they are ready when they are fork-tender and the edges are slightly caramelized. Continue to the next steps to further prepare while the sweet potato and black rice are cooking.
- Shred Red Cabbage, Seed the Pomegranate, and clean your fresh baby spinach.
- Prepare the Lemon-Carrot Ginger Dressing using a blender. Add all of your ingredients and blend until smooth. Taste and adjust to desired flavor.
- Once your Black Rice and your Sweet Potato are finished cooking, prepare your bowls.
- Add even amounts of Baby Spinach, roasted Sweet Potato, Red Cabbage, Black Rice, and Pomegranate seeds to your Bowl. Drizzle with your Lemon-Carrot Ginger Dressing.
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