Buddha Bowl

Buddha Bowl

My favorite place in the entire world just got better. I know. It's hard to believe but Martha's Vineyard in the fall is magical and invigorating. Dougie and I packed up our (rental) car, left big A with the sitter and headed east for a wonderful wedding. We had a fantastic time with old friends. We cruised the island, practiced some yoga and of course ate amazing food. We packed our suits but did not make it into the ocean even though my parents said it would be warm... I was skeptical. The weather was not the best but nothing was going to take the wind out of my sails. The island is quiet and without a ton of tourist which makes it a breeze to get around. The air is crisp and salty. There is calmness about the island that makes it easy to relax into. It is not the same type of relaxation of the summer months... there is something more awesome about it, more glorious. Dare I say, I like the fall months better than the summer?... The jury is still out on that one but I will certainly be venturing back to MV during these cooler times. 

 

Buddha Bowl

Salad

1 head cauliflower

2c chickpeas

1/2 head broccoli

1 bunch radishes, any color or type, chopped 

2c hearts of palm, chopped

2c wilted spinach

4tbsp olive oil, divided into 2tbps

Salt / Pepper

Chopped fresh chives (optional)

Chopped fresh flat or curly parsley (optional) 

 

Dressing

1tbsp turmeric

1/2c olive oil

2tbsp apple cider vinegar

1tsp honey or agave 

1 glove garlic, minced

Salt / Pepper 

 

Dressing Method:

1. Combine all ingredients and stir well. Set aside. 

 

Buddha Bowl Method:

Buddha Bowl

1. Pre-heat the oven to 350 degrees

2. Chop up the cauliflower into large pieces, including the stem and toss with 2 tbsp olive oil and top with a pinch of salt and pepper. 

3. Bake in the oven for 15 - 20 minutes until golden brown. 

4. Remove cauliflower from oven and add to a large bowl.

5. Coat chickpeas with 2tbps olive oil and a pinch of salt and pepper. 

6. Bake in the oven for 10 minutes. 

7. Remove chickpeas from the oven and add to the bowl with the cauliflower. 

8. Bring a large pot of water to a boil and add broccoli. Cook for 3 minutes to lightly blanch. 

9. Strain the broccoli from the water and add to the large bowl with chickpeas and cauliflower. 

10. Add hearts of palm, and radishes to the bowl. 

11. Coat the salad with the dressing and toss to coat well. Season with a pinch of salt and pepper

12. Add chives and parsley to garnish. 

 

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