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Tonight's Buddha Bowl featured Couscous, Black 'Beluga' Lentils, Green Beans and Sweet Potato. YUM!

Tonight’s Buddha Bowl featured couscous, Black ‘Beluga’ Lentils, Green Beans and Sweet Potato. YUM!

I needed to cook up a box of couscous that had been calling me from the pantry.

And, also needing a cooking, was a baggie of Black ‘Beluga’ lentils I bought from Whole Foods’ bulk dept.

I heard chefs tend to use the black ‘Beluga’ lentils because:

  • the name sounds fancier on a menu, and:
  • the black ones don’t as readily turn to mush like the red ones

Anyhow, what I find always makes the Buddha Bowl is the SWEET POTATO and the DRESSING.

Soy Sauce maker Wan Ja Shan does a killer low-sodium G-Free Tamari.

Soy Sauce maker Wan Ja Shan does a killer low-sodium G-Free Tamari.

For the simple Buddha Bowl DRESSING:

These ingredients get mixed in a small bowl. Then about a tablespoon of this mixture gets poured over the ingredients in each Buddha Bowl.

Ingredients for the Buddha Bowl:

  • Couscous (not Gluten-Free, sorry! Of course you could substitute brown rice.)
  • Steamed green beans
  • Steamed sweet potato (peeled and cubed)
  • Sweet cherry tomatoes (just three tiny ones)
  • Black ‘Beluga’ lentils (I make my own. And it’s super easy if you soak ’em overnight…but you could buy @ Vitacost.com.)
  • Carrot shreds for garnish

Each bowl gets 1/2 cup lentils or maybe 1/4, depending on everything else in the bowl. Then 1/4 cup couscous, handful of green beans, three cherry tomatoes, a handful of sweet potato and whatever veggie garnish I have on hand (tonight was carrot shreds. And the lemon wedge.)

(We like to mix up the combos in our Buddha Bowls. If you have a particular combo that you LOVE, please let me know. Thanks!! And happy eating!)

A Buddha Bowl of Ruby Red Rice, Sweet Potato, White Beans and Chard.

A Buddha Bowl of Ruby Red Rice, Sweet Potato, White Beans and Chard.