Ayurvedic Buddha Bowl Recipe
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Cook time: 
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Serves: Serves 4
  • 3 cups cooked brown rice
  • 1 cup lentils
  • 2 cups vegetable stock
  • ½ teaspoon ginger
  • 2 cinnamon sticks
  • 2 teaspoons cumin
  • ½ teaspoon sea salt + more to taste
  • ½ teaspoon fresh black pepper + more to taste
  • 1 teaspoon turmeric
  • 1 small head collard greens, cut into ribbons
  • 1 ½ cup shredded carrots
  • 1 cup red cabbage, sliced thinly
  • 1-3 teaspoons minced garlic
  • Coconut oil for cooking
  • Optional: lime wedges, gluten free tamari
  1. Combine lentils, vegetable stock, ginger, cinnamon sticks, cumin, sea salt, black pepper and turmeric in a large saucepan. Simmer over medium heat until cooked thoroughly. Add additional stock if needed to cook until tender.
  2. Add coconut oil to saute pan and add collard greens, shredded carrots and red cabbage and garlic. Season with sea salt and pepper to your taste. Cook over medium heat until cooked through.
  3. Serve bowl with rice, lentils and veggies. Top with lime juice or gluten free tamari if desired.
Recipe by Solluna by Kimberly Snyder at https://mysolluna.com/blog/2016/08/02/ayurvedic-buddha-bowl-recipe/