PCRMs Cancer Kicking Buddha Bowl
Recipe of the Month: PCRMs Cancer Kicking Buddha Bowl
October is Breast Cancer Awareness Month. This month's recipe is adopted from Dr. Kristi Funks Fill My Belly Buddha Bowl. Dr. Funk is a renowned breast cancer surgeon who is a powerful advocate for plant based eating. This Cancer-Kicking Buddha Bowl is loaded with antioxidant-rich ingredients. Choosing healthy plant-based foods is just one of the steps you can take to reduce breast cancer risk. Make sure to visit the Let’s Beat Breast Cancer campaign to learn more about the four-pronged approach to reducing breast cancer risk.
Visit PCRM.org and www.nutritionstudies.org for FREE healthy and delicious plant based recipes.
Ingredients:
For the Bowl
- 2 sweet potatoes, cut into 1/2-inch chunks
- 1 cup cherry tomatoes, halved
- 4 cups broccoli, chopped into bite-size pieces
- 2 zucchini, ribboned or spiralized
- 2 cups baby spinach
- 2 cups shredded red cabbage
- 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)
For the Tahini Savory Sauce
- 1/4 cup tahini
- 2 tablespoons tamari or soy sauce
- 2 teaspoons lemon juice
- 2 teaspoons maple syrup
- 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. 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 and broccoli to the empty side of the sheet tray. Bake for 15 minutes, until the sweet potatoes are fork tender.
- Add the zucchini to the sheet tray, sprinkle everything with Italian seasoning, and toss all the vegetables and potatoes together until everything is 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.
Source: Recipe adapted from Dr. Kristi Funk’s Fill My Belly Buddha Bowl