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.
For the simple Buddha Bowl DRESSING:
- 2 Tablespoons tamari vinaigrette (Sass brand from Austin, w/ no gluten).
- 1 Tablespoon organic tamari less-sodium soy sauce (Wan Ja Shan brand that’s gluten-FREE @ Whole Foods, downtown Austin.)
- juice from 1/4 of a whole lemon
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!)