02 Jul Batch Cooking Buddha Bowl
- 1 Cup of Organic black rice
- 2 cans of Garbanzo beans
- 3 packages of Hempfu (or organic tofu if hempfu is not available to you)
- ½ pound Cooked Brussels Sprouts, cut in half
- Sea salt and back pepper to taste
- 3 12 oz packages of Frozen veggies
- 1 bunch of green onions, chopped
- 2 Cucumbers, chopped
- ¼ cup Sriracha sauce
- ¼ cup Braggs Liquid Aminos
- 1 TBSP maple syrup
- ¼ cup Rice vinegar
- Fermented sauerkraut
- 1 cup of Apple Cider Vinegar with the mother
- ¼ cup of water
- 2 TBSP Dijon mustard
- ¼ tsp of cayenne pepper
- ¼ tsp sea salt
- 2 garlic cloves chopped
Time needed: 1 hour.
Preheat oven to 400 degrees
- Prepare Black rice
Cook 1 cup of black rice according to the package.
- Prepare Hempfu
Meanwhile cut up hempfu in small bite size pieces, mix sriracha, aminos, maple syrup and rice vinegar in a bowl and add hempfu to coat. Allow to marinate for 20-30 minutes. Bake hempfu for 30 minutes.
- Bake Brussel Sprouts and Mushrooms
Prepare Brussel Sprouts and mushrooms by sprinkling salt and pepper to taste and baking for 30 minutes in a baking dish, in a thin layer of water. I use water instead of oil.
- Cook the veggies
Cook your favorite frozen veggies according to the package
- Prepare the rest of the ingredients
2 cans of garbanzo beans, drained
Chop cucumbers and green onions
Mix dressing ingredients in a mason jar, shake well.
Divide your ingredients into bowls each day and create your bowl with different layers. I like to add the rice, garbanzo beans, cooked veggies, hempfu, chopped cucumbers and green onions and fermented sauerkraut on top and then drizzle with the dressing.
This should make enough for a whole week’s worth of lunches for 1 person. No need to think about what you’re going to have every day. Just throw it together the night before and enjoy!