another day, another bowl

Spring Buddha Bowl with Nutty Turmeric Dressing

Spring Buddha Bowl with Nutty Turmeric Dressing

SPRING IS HERE, and I could not be happier about it!!

 

One of my favorite ways to make sure I get all my nutrients in is to make a loaded Buddha Bowl like this one! It could not be easier.

 

Must-haves in my pantry for quick and nutritious meals is pulses!

 

Have you heard of the term pulses?? They are dry peas, chickpeas, lentils, and beans!

 

I love them because they are a delicious and healthy way to bulk up ANY meal with protein and fiber! If a batch of cooked pulses arent on your meal-prep list, they need to be!!

 

Here’s a challenge for y'all: The Half Cup Habit!!

 

 USA Pulses and Pulse Canada has put this challenge together to help us incorporate more pulses in our weekly routine.  Here's what you do: add 1/2 of pulses to your weekly meal plan 3 times a week! THAT'S IT!

 

Challenge accepted.

 

Pulses, buddha bowl, spring bowl

 

Sign up here to receive FREE recipes, tips, and shopping lists!

 

And speaking of recipes, try THIS Spring Buddha Bowl!

 

It has a blend of lentils, mung beans, and adzuki beans. Such a healthy meal and a delicious way to incorporate pulses into your diet. 

 

Hope you enjoy this recipe!

 

Pulses, buddha bowl, spring bowl

 

This easy Spring Buddha Bowl post is sponsored by USA Pulses and Pulse Canadabut all opinions are my own. Thank you for supporting the brands that support Bowl Obsessed!

Spring Buddha Bowl with Nutty Turmeric Dressing

March 30, 2019
: 1
: Easy

One of my favorite way to incorporate pulses into a meal!

By:

Ingredients
  • 1/2 cup of Pulses { lentils, mung beans, adzuki beans }
  • 1 cup romaine lettuce, chopped
  • 1 small zucchini, spiralized
  • 5 asparagus spears, trimmed and blanched
  • 3 cherry tomatoes
  • 1 radish
  • Few slices of cucumber
  • A handful of fresh dill
  • 1 Tbl. of raw feta cheese
  • 1/2 small avocado, sliced
  • *
  • 1 Tbl. almond butter of choice
  • 2 tsp. lemon juice
  • 1/2 tsp. turmeric
  • 1/4 tsp. black pepper
  • dash of ground ginger
Directions
  • Step 1 For the pulses: cook according to package, about 10-15 minutes. Rinse, drain, and set aside to cool.
  • Step 2 For the asparagus: fill a small skillet with an inch of water. Bring to a boil and cook the asparagus for 1-2 minutes. Immediately after, place asparagus in a bowl of ice water to stop the cooking process.
  • Step 3 Start plating your bowl! Start with the lettuce and zoodles as the base. Then asparagus, cooked pulses, and remaining ingredients.
  • Step 4 Whisk all dressing ingredients together in a bowl. Drizzle on top of the salad and enjoy!


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