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10 Minute Buddha Bowl with Cashew Cream Sauce
Prep Time
10
minutes
minutes
Servings
2
Ingredients
For the base
3
cups
of fresh organic greens or Basic Green Salad
kale, arugula, spinach, baby chart, etc
1
large carrot
shredded
1
small beet
shredded
1
large zucchini
spiralled
1/2
cup
raw sauerkraut
1/2
cup
sunflower seeds
sprouted if available
1-2
cup
sprouts
handful dried seaweed
cut into small pieces (optional)
For the sauce
1
cup
raw cashew nuts
soaked overnight and drained
½
cup
nutritional yeast flakes
1
organic lemon
juiced
1
clove
of garlic
1
tbsp
white miso
(optional)
½
tsp
Celtic sea salt
pinch
of ground nutmeg
fresh ground pepper
to taste
approximately 3/4 cup water
substitution: coconut water
Instructions
For the base
First, wash all the veggies (greens, carrot, beat, zucchini and sprouts).
Chop the greens (in necessary) and divide them into two large bowl.
Now run the zucchini through a spiralizer. Set it on top of the greens.
Peel and shred the carrot and beat. Add them to your salad bowls.
Prepare the sauce.
Place all sauce ingredients in a high-powered blender and blend until smooth. Add more water, if needed to create the desired consistency.
Top each salad bowl with 1/4 cup sauerkraut, 1/4 cup sunflower seeds, generous amount of fresh sprouts and finally chopped seaweed.
Pour about 1/2 cup of cashew sauce over each bowl and you are ready to dig in. Enjoy!
Notes
You can store any unused cashew sauce for 2-3 days in the refrigerator.