Recipes

 

Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

"Honey" Mustard Buddha Bowl

This no-honey honey mustard buddha bowl is the perfect vegan meal prep lunch bowl. This buddha bowl will leave you full and satisfied for hours. This dish is oil-free, gluten-free, dairy-free, high protein, and low calorie!

Happy Monday all you beautiful people! I am feeling super motivated today. I graduate college in about a month (I never thought this day would come!), I've been super focused on updating my website, and coming up with new ideas, I am searching for a full time job, and it's almost summer! I am not exactly sure where this motivation came from, but I am super glad it's back, because I was in a little bit of a rut for awhile. I kind of feel like this happens to me every year, I always feel less motivated and creative during the winter, but once spring begins I get extremely motivated. Does this happen to anyone else?


When I get super motivated, I find it usually ties in with eating super colorful meals such as this one. I really feel like there is something so magical about eating a colorful diet. We are what we eat, so it only makes sense to eat these living plants that are all so full of their unique nutrients! Alright I might be getting too hippie on you, but I will forever be amazed at the wonders of all the plants on this earth!


This bowl is a delicious sweeter buddha bowl, so it is perfect if you're a little sick of the standard tahini based dressing that I feel like everyone uses for every buddha bowl out there. These ingredients can easily customizable to your tastes, but I strongly recommend the vegetables included in this recipe, because wow, it was delicious, and super filling. I ate this about 4 hours before writing this, and I am still stuffed. If you're a volume eater, I definitely recommend this. By using ingredients such as cabbage and butternut squash as the feature vegetables in this buddha bowl instead of vegetables like sweet potatoes, and meat substitutes, you dramatically decrease the calorie content, which means more food! Now, don't get me wrong, sweet potatoes are my favorite food ever, but I also love squash, so when I am getting my summer bod ready(lol), butternut squash is a great option!


Alright, last but not least, this dressing. Y'all I usually am not a store-bought dressing buyer, like ever. I can never find a dressing that has "clean" ingredients that I agree with, so I end up making my own, which I love, but is very time consuming. This Foods Alive Sweet Mustard dressing is made with superfood ingredients. It is made with cold pressed flaxseed oil, which is loaded with with healthy omega 3, 6, and 9s! Not only does it have these great ingredients, but it tastes just like honey mustard dressing, which has always been one of my favorites, but it is honey-free, so it's perfect for vegans! Check out the dressing, as well as all their other amazing products here: https://foodsalive.com/collections/artisan-cold-pressed-salad-dressings/products/sweet-mustard-organic-flax-oil-superfood-dressing-foods-alive

Recipe

Total time: 45 Minutes

Serves: 5

Ingredients:

- 1 small purple cabbage cut into 5 disks

- Spring Mix

- 1 Butternut squash

- 2 Russet potatoes

- 1 English cucumber

- 1 Cup cherry tomatoes

- 1 Cup sliced mushrooms

- 1 Can black beans

- 1 Red onion

- 1 Teaspoon garlic powder

- 1 Teaspoon onion powder

- 2 Teaspoons nutritional yeast

- 2 + 1 Teaspoons coconut aminos

- 1 Teaspoon balsamic vinegar

- Foods Alive sweet mustard dressing

Directions:

  1. Begin by preheating your oven to 400.

  2. Chop the butternut squash, potatoes, and onions up into bite sized pieces. Place the 5 disks of cabbage on a baking sheet. Either on the same sheet, or a separate one, add the chopped vegetables. Add nutritional yeast, garlic and onion powder, along with 2 teaspoons of coconut aminos to the vegetables and bake for 35 minutes, or until cooked thoroughly.

  3. In a saute pan saute the mushrooms with the balsamic vinegar and coconut aminos. You can also add extra garlic and onion powder if you like.

  4. Chop the tomatoes in half, and the cucumber into half moons.

  5. Once vegetables are done, serve over spring mix, placing one cabbage for bowl. Top with dressing, and enjoy!