How is this Buddha Bowl ready in just 10 minutes?

The recipe focuses on quick prep like shredding and spiraling raw vegetables, and the cashew sauce blends quickly, making it fast to assemble.

Do I really need to soak the cashews overnight for the sauce?

Soaking the cashews overnight is recommended to ensure the sauce blends into a perfectly smooth and creamy consistency.

Can I skip the white miso or dried seaweed?

Yes, both white miso and dried seaweed are listed as optional ingredients, so you can omit them if you prefer or don't have them on hand.

What can I use instead of water for the cashew sauce?

The recipe suggests coconut water as a substitution for regular water in the creamy cashew sauce.

How should I store leftover Buddha Bowl components?

For best freshness, store the greens and raw vegetables separately from the cashew sauce and add the sauce just before serving. This dish is best enjoyed fresh.

5 years ago

10 Minute Buddha Bowl with Creamy Cashew Sauce
[Vegan]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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Vibrant Buddha Bowl: greens, spiraled zucchini, shredded carrot/beet, sauerkraut, sunflower seeds, sprouts, cashew sauce.

10 Minute Buddha Bowl with Creamy Cashew Sauce

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10 Minute Buddha Bowl with Creamy Cashew Sauce

Dairy Free

Vegan

Making a fresh, wholesome plant-based dinner every night might sound like too much work, especially if your schedule is packed, you work long hours, you’ve got kids, etc. This 10 Minute Buddha Bowl with Creamy Cashew Sauce is a perfect fast, yet healthy meal.

Ingredients You Need for 10 Minute Buddha Bowl with Creamy Cashew Sauce [Vegan]

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 spiraled
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
1/2 cup nutritional yeast flakes
1 organic lemon juiced
1 clove of garlic
1 tablespoon white miso (optional)
1/2 teaspoon Celtic sea salt
pinch of ground nutmeg
fresh ground pepper to taste
approximately 3/4 cup water substitution: coconut water

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How to Prepare 10 Minute Buddha Bowl with Creamy Cashew Sauce [Vegan]

First, wash all the veggies (greens, carrot, beet, 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, a 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!