an all green Buddha bowl laced with herbs and roots and fruits
The Feast of St. Patrick is good for bloggers such as myself — the plant loving, vegan kinda blogger. Plants are already green, so we can just empty our fridge into a bowl and declare it Irish themed.
That’s totally not what I did. Ahem.
But I do kind of like that I can call it a Buddha bowl and a Catholic St. Patty’s bowl at the same time. Cause Jesus was about love and so was Buddha. A little Buddha bowl of peace.
Even if the “snakes” that St Patrick supposedly drove out of Ireland were actually pagans, which, if you ask me, isn’t very loving at all.
But I’m getting derailed. Y’all didn’t come here for theology. Especially if I’m fuzzy on my Irish history. Let’s talk about food, ya?
This bowl is full of all kinds of of lovin’ green goodies. Ya got your baby broccoli, spinach, herby spring mix, extra herbs on top of that — basil and mint — kale, pepitas, grapes, Granny Smiths, spring onions, split peas. Did y’all know that split peas are full of protein and fiber? Pretty awesome.
I topped it all off with a tahini-parsley-lemon dressing. The dressing is kind of thick, which means you kind of dab it around instead of drizzling it. But the herbs that are snuggled throughout the bowl impart plenty of flavor notes, so you won’t miss the gentle coating of dressing on every leaf.
Instead, you just sort of taste spring. It’s good.
- 8 oz of baby broccoli, lightly steamed
- 2 oz spring onions, slit lengthwise
- 4 cups of lightly packed kale, wilted
- 4 cups of herby spring mix (the kind with fennel in it)
- 1 scant cup of basil
- 1 cup grapes
- 1 granny smith apple, sliced
- 1 big handful of mint
- 1 small handful of pepitas
- 1 cup of split green peas (measured after cooking)
- 1 heaping cup of parsley
- 1/4 cup tahini
- 1/2 cup lemon
- salt to taste
- Divide all the ingredients among two big bowls
- To make the dressing, whir up the dressing ingredients until a uniform consistency is reached.