2 OVERLAPPING RECIPES

THESE ARE ALREADY IN FIRST BATCH

Asian Buddha Bowl with Homemade Pickles
Prep Time: Minutes -Cook Time: Minutes -Serves:

https://choosingchia.com/spring-roll-bowls-with-crispy-tofu/

Ingredients:

Pickled Cucumbers

 1 cup cucumber, sliced

 ½ cup white vinegar
 ½ cup water
 1 Tbsp sugar
 1 tsp salt

Sauce

 1 tsp sriracha
 1 tsp sesame oil
 1 Tbsp soy sauce
 4 Tbsp water
 ¼ cup almond butter

Main Bowl

 7 oz rice noodles, cooked

 1 green onion, chopped
 1 carrot, julienned
 A handful mix of mint, oregano, and cilantro
  Sesame seeds, for garnish

Preparation:

1. Cook the rice noodle according to the packaging instructions.

2. Meanwhile, start mixing the vinegar, water, sugar, and salt in a bowl. Whisk until
the salt and sugar are dissolved, then, submerge the sliced cucumbers. Set
aside for at least 30 minutes.
3. Now, it is time to make the sauce. Place the sriracha, sesame oil, soy sauce,
water, and almond butter in a bowl and mix well using a wire whisk.
4. To assemble: get a bowl, add some rice noodles. Top it with the carrots, herbs,
onion, and pickled cucumber.
5. Drizzle with some of the sauce then garnish with sesame seeds.
 Breakfast Buddha Bowl with Dark Chocolate Chips
Prep Time: Minutes -Cook Time: Minutes -Serves:

Ingredients:

 1 1/2 frozen bananas

 1 cup vanilla almond milk
 1 Tbsp almond butter
 1 Tbsp peanut butter (optional)
 1/2 cup ice
 1/2 cup rolled oats
 2 Tbsp dark chocolate chips
 3 Tbsp chia seeds

Garnish

 slivered almonds
 banana slices

Preparation:

1. Toss in all the main ingredients in a high-speed blender and mix until creamy.
2. Transfer into a small bowl and top with some almonds and banana slices. Serve
and enjoy!
2 MISSING RECIPES THAT NEEDED TO BE ADDED
Black Bean Buddha Bowl with Gingery Lemon Tahini Sauce
https://minimalistbaker.com/black-bean-buddha-bowl-with-gingery-lemon-tahini-sauce/

Ingredients

1 cup dry black beans (or sub 2 15-oz. cans black beans // amount as recipe is written — adjust as
needed)
1 cup uncooked brown rice (~3 cups cooked rice // amount as recipe is written — adjust as needed)
GREENS
1 small bundle kale, chopped, large stems removed
SAUCE
1 batch Gingery Lemon Tahini Sauce
FOR SERVING
3/4 cup Cabbage Apple Sauerkraut (or sub Carrot Beet Sauerkraut, Kimchi, or store-bought)
1 small bundle green onion, thinly sliced
1 ripe avocado, sliced
4 Tbsp sea vegetable of choice (optional // we prefer dulse or nori, crumbled or chopped)
4 tsp sesame seeds, divided (optional)
Instructions

Prepare brown rice using either the Instant Pot method or the Perfect Brown Rice method (which
doesn’t require an Instant Pot). Set aside. Prepare black beans using either the Instant Pot method or
the Black Beans from scratch method (which doesn’t require an Instant Pot). Set aside. (I would
recommend making the black beans in the Instant Pot — if you have one — and the brown rice on the
stovetop so they can cook simultaneously).
Prepare 1 batch of our Gingery Lemon Tahini Sauce (or our 3-ingredient Tahini Sauce or Quick Ginger
Miso Tahini Dressing). Set aside.
Steam kale for 1-2 minutes, or until wilted but vibrant green. Set aside.
To serve, divide grains and beans between serving bowls and top with steamed kale, 3 Tbsp each
sauerkraut or kimchi, sliced green onion, avocado, sea vegetables (optional), and sesame seeds
(optional).
Best when fresh. Store leftovers (sauce separate) in the refrigerator for up to 3-4 days. Kale is best when
steamed fresh. Grains and beans are freezer friendly, the rest is best when fresh.
Thai Tempeh Nourish Bowl
https://www.fitmittenkitchen.com/thai-tempeh-buddha-bowl/

INGREDIENTS
For the bowl
2 TBS coconut aminos (or tamari/soy sauce)
1 tsp sesame oil
1 TBS rice vinegar
8oz package tempeh
1/2 cup uncooked freekeh (or quinoa, wild rice)
4 cups mixed greens
1/2 red bell pepper, thinly sliced
1/2 cup shredded purple cabbage
1 small sweet potato, chopped and roasted
1 small avocado, pitted, fleshed and chopped

Cashew curry sauce

1 1/2 TBS cashew butter

1 1/2 TBS coconut milk (canned or carton for best consistency)
1 TBS coconut aminos (or soy sauce, tamari, etc.)
1 tsp rice vinegar
1/2 tsp red curry paste
INSTRUCTIONS
Prepare the tempeh
For the tempeh, I like to chop into cubes and let marinate in mixture of 2 TBS coconut aminos (or
tamari/soy sauce), 1 tsp sesame oil, and 1 TBS rice vinegar for about 10 minutes. Cook tempeh in
medium frying pan on medium heat for about 10 minutes, until golden and crispy.
Cook the freekeh (or choice of grain)
While tempeh is marinating, start the freekeh by placing 1/2 cup freekeh and 1 1/2 cups of water in
medium saucepan on medium-high heat. Bring mixture to a boil, then cover and simmer for about 20
minutes, until water has evaporated.
Make the curry sauce
To make the sauce, add cashew butter, coconut milk, coconut aminos (or tamari/soy sauce), rice
vinegar, and red curry paste in a small bowl and whisk vigorously until combined.
Assemble the Bowls
In a medium serving bowl, add mixed greens, cooked tempeh and freekeh, layer in veggies, and top with
curry sauce. This bowl is best eaten fresh, but leftovers will keep in fridge for a couple days
 Gingery Buddha Bowl with Black
Beans, Kimchi, and Tahini Dressing
Ingredients:

Main Bowl

 2-3 cups brown rice, cooked

 1 cup dry black beans
 1 bundle kale, chopped and blanched until wilted
 ¾ cup kimchi
 1 bundle green onion, sliced thinly
 4 Tbsp nori, crumbled
 4 tsp sesame seeds
 1 avocado, sliced thinly

Tahini Dressing

 ¼ cup lemon juice, freshly squeezed

 ½ tsp salt
 1 Tbsp maple syrup
 1/3 cup tahini
 4 tsp ginger, freshly grated
 Water

Preparation:

1. Toss in the black beans in an Instant Pot and cook until tender. Set
aside for a while.
2. For the dressing: whisk together the lemon juice, salt, maple syrup,
tahini, and ginger in one bowl. Gradually add water to thin it out a bit.
3. To assemble: divide the rice, black beans, kimchi, green onion,
avocado, and nori into 4 bowls. Drizzle with the dressing and garnish
with sesame seeds. Serve and enjoy!
 Thai-Style Buddha Bowl with Tempeh
Ingredients:

Curry Sauce

 ½ tsp red curry paste

 1 ½ Tbsp cashew butter
 1 ½ Tbsp coconut milk
 1 Tbsp coconut aminos
 1 tsp rice vinegar

Main Bowl

 ½ cup shredded purple cabbage

 ½ red bell pepper, thinly sliced
 1 cup cooked quinoa or brown rice
 1 small avocado, pitted, fleshed and chopped
 1 small sweet potato, chopped and roasted
 1 Tbsp rice vinegar
 1 tsp sesame oil
 2 Tbsp coconut aminos
 4 cups mixed greens
 8 oz package tempeh, cubed

Preparation:

1. In a large bowl, toss in the tempeh. Coat it with 2 tablespoons of

coconut aminos, 1 tablespoon of vinegar, and 1 teaspoon sesame oil.
Let it sit for 30 minutes.
2. Meanwhile, you can cook the rice or quinoa and prepare the rest of
the ingredients.
3. For the curry sauce: add all the listed ingredients in a bowl and whisk
it with a wire whisk until well-mixed. Set aside.
4. Once the tempeh is done marinating, toss it in a non-stick pan over
medium high heat. Cook until golden brown.
5. For the assembly: divide everything into 2 bowls then drizzle with the
curry sauce. Serve and enjoy!