Bowls/ Dinner/ Lunch/ Recipes

Turmeric up the Zen Bowl

turmeric-coconut-buddha-bowl

Turmeric it up, I’m so Namaste’in alive, stayin alive

Zen involves dropping illusion and seeing things without distortion created by your own thoughts. Let’s eat wholesome foods as they are, without processing and refining.

Add some zenergy to your day with this tasty bowl

I assure you, this sweet and savory dish will satisfy vegans and meat-eaters alike. It’s a big bowl of plant-based goodness, but it’s warm, incredibly satisfying, seriously healthy and packed with flavour.

Yam – Yams are made up of complex carbohydrates and dietary fiber allowing for slow uptake to keep blood sugar levels steady. Yams have healthy skin promoting and bone strengthening vitamin A, which also works to heighten night vision (But probably don’t toss your headlamp).

Avocado – Full of brain-healthy omega-3 fatty acids, inflammation reducing antioxidants, and blood pressure reducing potassium (30% more than a banana!).

Cilantro – Cilantro is one of the richest herbal sources for vitamin K; provide about 258% of daily recommended intake. Vitamin-K has a potential role in bone mass building. —recovery faster from injuries!

Pea Shoots – Peas are commonly being used as a base protein concentrate for many vegan protein powders and they contain between 20-25% protein (Move over popeye, I’m comin up). Pea shoots are also rich in protease inhibitors, these little dudes stop bacteria, viruses and fungi in their tracks. They also prevent certain viruses that promote cancer and are useful in reducing LDL (bad cholesterol) in the blood.

Chickpeas (Garbanzo Beans) – Due to their fiber content and a few other zesty things, chickpea consumption helps you feel more full, thus less need to snack — Now you can hammer up & down the garbanzo chair without stopping for lunch!

Red Pepper – Did you know bell peppers contain over twice the vitamin C of an orange! Vitamin C boosts the immune system, lowers inflammation, reduces cholesterol build up, and crushes harmful free radicals (not the tubular kind) from the body.

Cashews – These sweet little nuts contain 31% of the daily recommended value for antioxidant reducing copper, 23% cognitive boosting manganese, 20% bone strengthening magnesium.

Turmeric –This long lost zesty relative of ginger has an impressive list of uses and benefits. Cancer-fighting is a badge it wears proudly, but also Turmeric is an anti-inflammatory and helps support the body’s inflammation levels—a valuable supplement for those active in sport.

Coconut Milk – Loaded with natural pH feeding electrolytes, immunity and energy enhancing lauric acid and  fat burning MCTs.

Lemon – Pucker up because this zesty fruit contains a bomb diggity amount of Vitamin C, 187% of the daily value! Vitmain C helps with wound healing, repairing, and maintaining the health of your bones and teeth, immune system, lowers inflammation, reduces cholesterol build up, and crushes harmful free radicals (not the gnarly kind).

Pink Himalayan Salt – Containing at least 84 naturally occurring trace elements in their natural mineral form, the benefits of natural Himalayan Crystal Salt range from Regulating the water content throughout your body and promoting healthy pH balance in your cells to preventing muscle cramping and aiding in proper metabolism functioning.

healthy-recipes-turmeric-zen-bowl

Turmeric up the Zen Bowl

Print Recipe
Serves: 2 Cooking Time: 45

Ingredients

  • 1 c wild rice
  • 1 yam, cubed
  • 1 can chick peas
  • 1/3 red pepper diced
  • 1/2 avocado sliced
  • 1 c red cabbage chopped
  • bunch cilantro
  • bunch pea shoots chopped in half
  • 1-2 tbsp coconut oil
  • 1 tsp pink sea salt
  • 1 tbsp turmeric
  • Small handul of cashew pieces

  • Turmeric up the Zen sauce:
  • 1/4 c coconut milk
  • squeeze of lemon wedge
  • 1 tsp turmeric
  • 1/2 tsp pink himalayan salt

Instructions

1

Preheat oven to 400 degrees F and arrange yams and chick peas on a bare baking sheet or baking tray. Drizzle with a coconut oil and sprinkle the turmeric and sea salt—toss!

2

Bake for 40 minutes, tossing every so often.

3

Combine 1 c wild rice with 1 3/4 c water, bring to a boil and then simmer for 35-40min

4

Chop the veggies and set aside.

5

Prepare sauce by combining the coconut milk, lemon juice, salt and turmeric. Set aside.

6

To serve: Scoop some rice into bowls and top with veggies, roasted yam & chickpeas. Sprinkle cashews on top and drizzle with Turmeric up the Zen sauce.

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2 Comments

  • Reply
    Squirrel
    April 24, 2017 at 5:53 pm

    I’m making the Zen Bowl tonight for the family. Thanks for sharing Hammy the Zestmeister : )

    • Reply
      Rachelle
      April 24, 2017 at 5:54 pm

      Hehe awesome! 😉

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