Created by Chef DALE MACKAY
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

 cups chopped or ripped kale leaves
¼
 tsp each salt and black pepper
Bowl Garnishes

 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

  1. Place dressing ingredients in a bowl and whisk together.
  2. Combine lentils, kale, salt and pepper in a bowl. Add desired amount of dressing and mix well.
  3. Divide the salad onto the bottoms of four bowls.
  4. Arrange each garnish on the salad in lines or whatever arrangement suits your eye.
  5. Drizzle extra dressing on top. Sprinkle with dill and sunflower seeds.


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