Do you have a “go-to” vegan, comfort food that you just love to make and eat?
I am happy to say I do.
Whenever I feel the need for something hot, hearty and satisfying, I whip up one
of my “vegan Buddha bowls” using whatever fresh, organic ingredients I have on hand.
So today I made a Kale Lentil Kelp Brown Rice Buddha Bowl with the vegetables,
grains and leftovers I found in my refrigerator.
I gathered the ingredients and it was ready to eat in minutes.
I hope you enjoy this quick, easy, light, yet oh so satisfying, vegan dish!
Steaming the vegetables makes this recipe light and low in calories.
I usually purchase prepared kelp noodles from Whole Foods or my local health food
You can add your choice of healthy, organic oil such as toasted sesame, flax, hemp or
coconut oil, if you desire.
If you don’t use oil, just omit it.
Kale Lentil Kelp Brown Rice Buddha Bowl
1 cup organic brown rice, cooked
3/4 cup lentils, cooked
1/2 cup kelp noodles, prepared
1 organic carrot, sliced
1 organic red onion, sliced
3 organic mushrooms of choice, thinly sliced
1 head organic kale, thinly sliced
1 tablespoon toasted sesame or coconut oil (or oil of choice)
2 cups of filtered water from steamed mushrooms and other vegetables
2 tablespoons coconut aminos
A pinch of cayenne pepper
2 cloves garlic, sliced
1 teaspoon grated fresh ginger
1 teaspoon dulse flakes
1 teaspoon kelp flakes
1 tablespoon Celtic sea salt
A pinch of black pepper
1 tablespoon toasted sesame oil (or your oil of choice, if you wish to add oil)
To a steamer basket, add carrots, onions, mushrooms.
Steam 5 minutes until tender yet still firm.
Next add cooked brown rice, kelp and lentils.
Top with sliced kale.
Drizzle oil onto the kale.
Sprinkle a little sea salt on the kale.
Lightly toss the kale with a fork to coat it with the ingredients.
Cover the pot and steam for 5 minutes or until the kale is tender–yet still crisp
and bright green.
Add the broth ingredients above to the leftover water in the pot from the
Bring the ingredients to a boil.
Simmer for 8-10 minutes.
Spoon cooked vegetables from steamer basket into 2 medium-sized soup bowls.
Pour the hot broth over each bowl of vegetables.
Stir gently to mingle the flavors.
Garnish veggies with a sprinkle of red pepper flakes, if you like.
(Sometimes I garnish my bowl with sliced scallions.)
Savor the flavor!
What are your “go-to” comfort foods?
Have you made hot, hearty Buddha bowls in your kitchen?
What ingredients are in your favorite combos?
Share your thoughts and comments with us.