4-6 Corn Tortillas
1 Lime, juiced
1/2 tsp Fine Salt (optional)
Preheat oven to 350°f. Cut tortillas into quarters and lay them on a baking sheet lined with parchment paper. Use a small spray bottle to spray the chips liberally with lime juice, then sprinkle them with a light dusting of salt (Can use an electric coffee grinder to grind the salt into a fine powder). Bake for 10-15 minutes or until chips are crispy.
1 cup cooked quinoa
2 cups fresh spinach
1 cup black beans
1/3 cup chopped yellow pepper
1/3 cup diced tomatoes
1/2 avocado
1/3 cup shredded carrot
Dressing:
1 chopped red bell pepper
1 juiced lemon
1/4 cup fresh cilantro
1/2 tsp salt
1/2 tsp pepper
2 tbsp tahini
1-2 cloves of fresh garlic
Simply stack all your Buddha Bowl ingredients in a large bowl.
Dressing: Add all ingredients to a blender and blend to desired consistency, then pour over your bowl.
The beauty of the Buddha Bowl is that it's so simple. Feel free to experiment and have fun with it.
2 cups very warm water
1/3 cup pure maple syrup
4 cups whole wheat flour
3 tbsp vital wheat gluten
2 tbsp ground flax seed
1 1/2 tsp salt
1 1/2 tbsp dry active yeast
Add all ingredients to a bread maker and use the knead only setting.
If you don't have a bread maker, you can form the dough using a mixer, or by hand. Knead the dough until it is soft and smooth. Cover the dough and allow it to rise in a warm place for about an hour.
Once the dough has raised, remove it from your bread maker or mixing bowl and form it into a loaf. Place the loaf into a loaf pan lightly sprayed with cooking spray. Cover the loaf pan and let it raise for about 15 minutes while preheating the oven.
Bake at 350° for 30 minutes.
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