A divine Asian-inspired Buddha Bowl (post-yoga dinner)

DSCN4683_LR Friday night is yoga night for me.  For the past 3 months, I have been faithfully going to a gentle hot yoga class at the Funky Buddha (Wednesday and Saturday as well).  It is a fantastic way to ease into the weekend and I always return rejuvenated and alive!  In the spirit of yoga, I felt a Buddha bowl very fitting for dinner tonight.  Basically, a Buddha bowl is a BIG hearty bowl full of vegetables, nuts, & grains slathered in a tasty dressing.  I love to separate all the components for a more interesting presentation.  This is the kind of food that will leave you feeling wholly alive and wholly satisfied.  For this particular bowl, I tried to keep it simple – organic, frozen and shelled edamame (roasted with sesame oil and sesame seeds), and Bragg’s Ginger & Sesame bottled dressing help to minimize time in the kitchen.  Shortcut more by simply warming the edamame in a saucepan with the sesame oil and seeds.  Quinoa is the one grain (ok, technically it is a seed) that I use often in our diet.  And the red quinoa is my favorite for its stunning color.  The same with purple cabbage – why use boring green cabbage when you can feast your eyes on that gorgeous purple!?  And it only takes 11 minutes to boil an egg…toss that in for protein.  Or if keeping vegan, omit and add cashews or tofu.  I did use a regular mayonnaise in the cabbage slaw; however, vegan it (if so desired) by substituting vegenaise.  As the temps drop, I prefer to have a combination of warm and cold food so I did serve the quinoa and edamame warm to give my body that extra heat.  I hope you enjoy this divine bowl of goodness as much as I do.  Namaste!


A simply DIVINE salad dressing


Make sure you grab the SHELLED version for simplicity!

A divine Asian-inspired Buddha Bowl (post-yoga dinner)
  • 1 cup plus 2 tablespoons red quinoa
  • 1⅔ cup water
  • 10 ounces frozen organic SHELLED edamame
  • 2 tablespoons sesame oil (or olive oil)
  • 2 tablespoons sesame seeds (or sunflower seeds)
  • 1½ cups purple cabbage, shredded
  • Handfull cilantro, roughly chopped
  • 2 tablespoons roasted and salted sunflower seeds
  • 1 tablespoon mayonnaise (or vegenaise)
  • Bragg's organic Ginger & Sesame salad dressing
  • 4 hard boiled eggs, chopped
  1. Preheat oven to 425 degrees. On a small roasting pan, spread out the edamame and drizzle with sesame oil and seeds. Cook for 15 minutes. Or simply warm in a small pan for ease
  2. In a fine mesh strainer, wash the quinoa several times until water runs clear. Boil 1 and ⅔ cup water then add quinoa. Return to boil then reduce heat to simmer. Cover and cook for 12-15 minutes. DO NOT STIR OR REMOVE LID. Take off burner. Let sit 15 minutes. Again, DO NOT REMOVE LID OR STIR. This makes more quinoa than you need for two salads. Save for tomorrow and make again!
  3. In a small bowl, mix the cabbage, cilantro, sunflower seeds, 1 tablespoon Bragg's dressing, and mayonnaise
  4. In a saucepan filled with cold water and the eggs, bring to a boil. Cover and simmer for 11 minutes. Drain and rinse under cold water. Peel and chop
  5. To serve - In a large bowl, place a scoop of quinoa, edamame, cabbage slaw, and chopped eggs. Dress with as much Ginger Sesame as desired. Bless!


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