PRAIRIE BUDDHA BOWL
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PRAIRIE BUDDHA BOWL
January 2, 2020
iNGREDIENTS
Dressing | ||
½ | cup CO-OP GOLD PURE Original Cashew Hummus | |
1 | cup LIBERTÉ Kefir, plain | |
1 | tsp salt | |
Bowl | ||
2 | cups cooked CO-OP GOLD PURE Laird Green Lentils, drained and cooled | |
2½ | cups chopped or ripped kale leaves | |
¼ | tsp each salt and black pepper | |
Bowl Garnishes | ||
1½ | cups diced beets, cooked and drained | |
1 | cup diced sweet potato, blanched until tender | |
2 | cups sliced cucumber | |
½ | cup matchstick-cut apple | |
½ | cup DAIRYLAND Cottage Cheese | |
Final Garnishes | ||
¼ | cup fresh dill, minced or ripped | |
¼ | cup sunflower seeds, toasted |
DIRECTIONS
Serves 4
Prep Time: 15 minutes
Total Time: 30 minutes
- Place dressing ingredients in a bowl and whisk together.
- Combine lentils, kale, salt and pepper in a bowl. Add desired amount of dressing and mix well.
- Divide the salad onto the bottoms of four bowls.
- Arrange each garnish on the salad in lines or whatever arrangement suits your eye.
- Drizzle extra dressing on top. Sprinkle with dill and sunflower seeds.
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