Weekend Buddha Bowl | vegan-living

WEEKEND BUDDHA BOWL

Buddha Bowl with Udon Noodles, Eggplant, Bok Choy & Edamame.

Vegan – Gluten Free

Posted on March 25th, 2017

This Buddha Bowl will make you feel like is weekend even when is not, because is sooooo good and comforting. Today is Saturday; however, I am always working on something I enjoy, so it doesn’t matter to me which day is. Well except when I have to vacuum lol. Now seriously, the truth is, if you do for living what you love then is like you never worked a day in your life. And that’s how it should be and that’s what we need to strive for. This delicious Buddha Bowl is very easy to make, so promise yourself to make it while thinking about all the things you love to do. If you are already making living with what you love then congratulations, but if you don’t, try to spend time in nature and meditate. New fresh ideas will come to you shortly after. However, don’t expect to get answers for everything all at once. Give it a time and pay attention to your dreams and signals from the Universe. Just make sure you’re open for change and for new challenges. You have the power to create your life that will resonate with your soul and everyday will be like weekend.

Weekend Buddha Bowl

Author: Lena Novak - Lena's Vegan Living

Recipe type:Bowl

Serves: 4

INGREDIENTS

Chinese eggplant 3 (cut into wedges)

Baby Bok Choy 6 (washed and cut in half)

Udon Noodles (or noodles of your choice, follow the cooking instructions on the package)

Organic frozen Edamame beans 2cups (cooked for 5minutes)

Organic Bean sprouts 2cups (thoroughly rinsed)

Low sodium Tamari ¼ cup

Maple Syrup ¼ cup

Garlic 4 cloves minced

Ginger shredded 1tsp

Chili pepper flakes (optional)

Sesame seeds (to garnish)

Scallions finely chopped 1cup (to garnish)

Himalayan Pink Salt (to taste)

Oil for frying (I use grape seed oil)

FOR THE DRESSING

Sesame seed oil ¼ cup

Juice from 1 lime

Maple syrup ¼ cup

Low sodium Tamari ¼ cup

Garlic powder 1tsp

Ginger powder 1tsp

Chilli pepper flakes (optional)

Blend everything in the bowl with a whisk

PROCESS

Begin sautéing the wedges on hot oil, about one minute on each side.

Add the tamari, garlic, ginger and lower the heat.

Add the maple syrup and chili flakes and carefully toss the wedges again and take it off the heat.

When ready sauté lightly each half of the Bok Choy with garlic and salt, but only from the inside for about one minute.

When ready, flip them over, add ½ cup of water, lower the heat and cover with lid for about 2 minutes. You may add little bit more salt as well.

Take it off the heat and fill your bowls.

Top with dressing, sesame seeds and scallions.

I really hope you will try this delicious bowl and you will add it to your recipe list. Please let me know what you think, I would love to hear your feedback.

Bon Appetit

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