I’m really into Budha Bowls lately! A giant bowl of food that usually starts with some grains, lots of veggies and some form of protein. In this one I use yellow beets as well as the greens attached to them and lots of chickpeas in a miso dressing. For the grains here I chose to mix my quinoa with bulgur as the combo is just super fluffy and nutty! Add Favorite
- 1 Cup Cooked Quinoa
- ½ Cup Bulgur (No. 3)
- 1 Can Chickpeas, rinsed and drained
- 4 Yellow Beets
- 1 Cup Fresh Beet Greens
- 1/2 Cup Sprouted Lentils
- 1/2 Cup Yellow Miso
- 4 Tbsp. Maple Syrup
- ½ Tsp. Fresh Ginger, grated
- 1/2 Cup Coconut Milk
- 1/4 Cup Water
- Preheat oven to 400 F (205 C).
- Separate the greens from the beets (but do not discard the greens). To cook the beets, wrap tightly in foil and bake at 400 F for about 1 hour.
- To make the sauce: In a small saucepan over medium heat, combine the miso with the maple syrup, ginger, coconut milk and water. Mix well until everything is combined and slightly warm.
- To prepare the bulgur: Rinse thoroughly and then place in a large bowl and cover with boiling water. Allow to sit for about 15 minutes until the water is absorbed. Set aside.
- In a skillet over medium high heat, add in the beet greens and top with 2-3 Tbsp. of the prepared miso sauce. Saute for about 5 minutes until tender. Remove the beet greens from the skillet and set aside. Using the same skillet, raise heat to medium high and immediately add in the chickpeas with a couple more tablespoons of the prepared miso sauce. Cook for 3 minutes until the sauce reduces completely and chickpeas are slightly browned. Set aside.
- For the grains: Combine the cooked quinoa with the soaked bulgur and add a touch more sauce. Mix well.
- To assemble the bowls: divide the grains among 2 bowls. Arrange the beets, beet greens, chickpeas and sprouts on top of the grains on each bowl. Drizzle with remaining miso sauce and dig in!