Dr. Funk’s Buddha Bowl
Dr. Kristi Funk is a board-certified breast cancer surgeon and women’s health advocate…. someone I highly recommend to follow and listen to. Her work (in my opinion) perfectly blends conventional surgical oncology and patient education /proactive health strategies. Love her! I am sharing one of her easy and delicious recipes below….
Makes 4 servings
Ingredients
• 2 sweet potatoes, cut into 1/2-inch chunks
• Cooking oil spray
• 1 cup cherry tomatoes, halved
• 4 cups broccoli, chopped into bite-size pieces
• 2 cups baby spinach
• 2 cups shredded red cabbage
• 2 zucchini, cut into ½ inch chunks
• 2 teaspoons Italian seasoning
• 2 cups cooked quinoa
• 2 cups edamame, shelled and cooked
• 1/4 cup chopped fresh parsley
• 1 cup sprouts (optional)
• 1 avocado, peeled and sliced (optional)
• 1/4 cup toasted walnuts (optional)
• 1⁄4 cup tahini
• 2 tablespoons tamari or soy sauce
• 2 teaspoons lemon juice (more to taste)
• 2 teaspoons maple syrup (more to taste)
• 1/2 teaspoon dried basil
• 1 tablespoon water, plus more as needed
Directions
Preheat oven to 400 F. Line a large baking sheet with parchment paper. Add the sweet potatoes to the prepared baking sheet with parchment paper or a light cooking spray. Bake for 20 minutes.
Remove the sheet tray from the oven. Toss the potatoes and push them to one side of the sheet tray. Add the tomatoes, broccoli, and zucchini to the empty side of the sheet tray. Bake for 15 minutes, until the sweet potatoes are fork tender. Sprinkle everything with Italian seasoning and toss everything together so it is all well coated.
To make the sauce, add the tahini, tamari, lemon juice, maple syrup, water, and basil to a blender and blend until creamy; add more water as needed for a thinner consistency. You can also add the ingredients to a bowl and whisk until combined if a blender isn’t available.
Assemble a bowl with 1/2 cup of quinoa on the bottom of the bowl. Add 1/2 cup spinach and 1/2 cup cabbage. Top with 1 heaping cup of the roasted potato and vegetable mixture, 1/2 cup edamame, and 1 tablespoon parsley.
Finish the bowl off with sprouts, 1/4 avocado, and toasted walnuts, if using.
Drizzle with the savory sauce.