Buddha Bowls With Chile Peanut Sauce
"While a good soup or curry is always satisfying, there’s something exciting about a buddha bowl where every bite brings different flavors, textures, and even temperatures. These buddha bowls really do tick all of the boxes. I suggest cooking a big batch of whole grains and legumes at the beginning of the week so you just have to reheat them for these bowls. You can also use a store-bought sauce or dressing to save time, but I think you’ll find DIY versions to be much more flavorful — plus you can customize them based on your preferences."
Serves2 bowls
Ingredients
- 1 bunch kale destemmed and chopped
- 1 sweet potato peeled and cubed
- 2 carrots peeled and chopped into 1-inch chunks
- 1 head broccoli chopped into florets
- 1 head cauliflower chopped into florets
- 2 tablespoon extra virgin olive oil
- 1 cup dried brown or green lentils
- 1 cup brown rice
- 1 pound cremini mushrooms quartered
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Preheat the oven to 425 degrees F.
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To make the chile peanut sauce, combine all ingredients in a bowl and whisk vigorously to emulsify. Chill until ready to use. This can be made in advance up to 3 days before serving.
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Cook the lentils and brown rice according to their package directions. Set aside until you're ready to assemble the bowls.
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Assemble a steamer and lightly steam the kale for about 3 minutes until tender but still bright green. Set aside.
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Toss the cubed sweet potatoes, carrots, cauliflower and broccoli with the olive oil and roast for 20–30 minutes, until everything's tender and nicely browned. Remove from the oven and set aside.
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Saute the mushrooms in a pan on medium-high heat with a touch of oil. In order to get a nice sear, avoid crowding the pan and don't stir for the first few minutes. After about 5 minutes, season with salt and pepper, stir to release the mushrooms' moisture, and set aside once tender.