Hi Friends! I am so sorry that I did not get the weekly menu and shopping list posted this week!
Derek and I were down South (South of Minneapolis) all weekend for a big family vacation of sorts. Think lots of people, big cabin, games, great food (lots of treats) and relaxing! It was a blast, but I am exhausted!
Generally after a long indulgent weekend (like this past one) I like to hit the reset button on my diet! I guess you could call it a bit of a detox, but not the kind of detox you are thinking of. To get my body back on track I focus on consuming lots of fresh fruits and veggies, lean protein, large amounts of water and eating as clean as I possibly can!
One of my favorite post indulgent weekend meals I like to make is a Buddha Bowl. I am sure you have seen these veggie/protein packed bowls all over the internet and Instagram! Buddha bowls are a great way to load up on veggies and are easy to customize to your particular taste, plus they are just down right delicious! The recipe I am going to share with you today features farro (one of my favorite whole grains) steamed broccoli, fava beans and a delicious curry cashew dressing, yum! Feel free to add whatever veggies you have on hand, and omit the veggies you don't like! Not a fan of cashews? Try using Almond or Peanut butter! Not a curry fan, leave it out or use cinnamon in place of curry! These bowls really are easy to customize and make your own!
Buddha Bowl with Cashew Curry Dressing
1 Cup Farro (Dry)
4 Medium Carrots - Cut into Thin Slices - I used a veggie peeler
1 Cup Broccoli Steamed
1 1/3 Cup Shelled Fava Beans
2 Cups Spinach or Arugula
4 Radishes - Thinly Sliced
1 Tablespoon Rice Wine Vinegar
1/2 Tablespoon Warm Water
2 Tablespoons Cashew Butter -Or other nut butter
1 1/2 Teaspoon Honey
1 1/2 Teaspoon Curry Powder
Additional toppings for serving: chopped cashews, sliced avocado, sriracha, Greek yogurt, cilantro, hard boiled egg.
**Note - I prepare a large batch of farro at the beginning of the week so I have on hand for lunch/dinner during the week.
1-Cook Farro according to package directions.
2- While farro is cooking whisk together rice wine vinegar, warm water, cashew butter, honey and curry powder in a small bowl. Set aside until ready to serve Buddha bowls.
To assemble the bowls:
1- Divide cooked farro among 4 bowls.
2- Top each portion of farro evenly with spinach, shaved carrots, steamed broccoli, and sliced radishes.
3- Drizzle each Buddha bowl evenly with cashew curry dressing and any other additional toppings you might like!