Balanced Bowl V 1.0

I would love to start a trend where we stop calling vegan bowls “Buddha Bowls” because I’m pretty sure if you asked a buddhist what a buddha bowl is, they would give you a non-confrontational confused look. Here is one version of a balanced bowl you can start with if you’ve never made one.



  • 1 1/2 cup rice linguini
  • 1 cup chopped curly endive
  • 1 pinch alfalfa and radish sprouts
  • 1/2 cup freshly shredded carrot
  • 1 marinated artichoke heart
  • 1/2 avocado
  • 2 tbsp green onion
  • 1/2 fried salted lemon
  • 2 tbsp coconut dijon dressing
  • 1/2 cup roasted chickpeas

Dijon Dressing

1 tbsp dijon mustard

2 tbsp coconut cream

a pinch of salt

Roasted Chickpeas

Quick soak one can of chickpeas for 1 hour in a mixing bowl full of cold water

Preheat oven to 400F

Drain and then place on paper towel and rub together until chickpea skins flake off. Pick out as many as you can. Move them to a mixing bowl. Add 1 tsp olive oil, 1/2 tsp sea salt, 1 tsp cumin, 1 tsp turmeric, 1/2 tsp black pepper. Toss until spices are evenly coated.

Roast for 20 minutes

Golden Rule

3 parts grain to 1 part legume – the rest just needs to be as colourful as possible 🙂

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