This buddha bowl is a satisfying lunch dish with the bonus of being great for clear skin. For example, broccoli and cauliflower are sources of glucosinolates, which support enzyme production in your liver. Activating liver enzymes helps clear excess hormones and toxins, which trigger inflammation.
1 cup cooked soba noodles
1 large carrot, julienned
1 medium broccoli, cut into florets
1 portobella mushroom, sliced
1 medium cauliflower, cut into florets
¼ cup of frozen peas
½ of an avocado, sliced
Sesame seeds for garnish
¼ cup olive oil
2 teaspoons cumin
1 teaspoon turmeric or garam masala
¼ teaspoon crushed red pepper
½ teaspoon Himalayan or Celtic sea salt
2 tbsp tamari (gluten free)
½ tsp toasted sesame oil
½ tsp Dijon Mustard (or spicy mustard)
½ tbsp tahini
1 clove garlic (minced fine)
½ tsp minced ginger
In a small bowl, mix all the sauce ingredients and set aside. Cook the soba noodles, drain and add to your buddha bowl. Using the same pot and boiling water, blanch broccoli florets, sliced mushrooms and frozen peas for about 4-5 minutes and remove with a slotted spoon, placing on top of your noodles. Lastly, blanch the carrots, and add to bowl. To prepare the cauliflower, combine the oil, cumin, turmeric, crushed red pepper and pinch of salt in a small bowl. On a large rimmed baking sheet, drizzle the cauliflower with the spiced oil and toss to coat. Spread the cauliflower in an even layer and bake for 1 hour, until browned and tender. Add sliced avocado, sesame seeds to bowl and drizzle tahini dressing over the top.
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