Buddha Bowl with Citrus Dressing
Transition into Spring
With a meal that is bursting with flavour, and both grounding + energizing
There is no denying it - Spring has arrived!! The weather on Vancouver Island has been totally showing off, and we are all drinking the kool-aid! Islander’s get a little coo-koo when the weather is this good . . . we’re all so giddy and happy when the sun is out!
This time of year, most people find it easier to eat healthy, including me. I am no longer craving the warming comfort foods that go with winter, nor the bbq and social drinking that comes with summer. Spring wins for my healthiest season of the year, largely in part because it’s our natural instinct to eat lighter during this time of year.
With that being said, it’s nice to have a meal like this one that is the perfect transition into spring. By including some grounding, warming ingredients - like a grain, roasted veggies and marinated tofu with fresh, raw veggies - you get the best of both worlds!
The Dressing is Vibrant and Versatile!
EACH ELEMENT COULD BE USED IN MANY DIFFERENT WAYS,
TO CREATE MANY DIFFERENT MEALS!
This is the kind of meal you think about all day long. Deeply nourishing, bursting with flavour, and incredibly satisfying.
Carrot Red Pepper Dressing
2 medium/large carrots, peeled and grated or chopped
1 medium red bell pepper, seeded and chopped
2 to 4 cloves garlic
1 to 2 TBSP of tamari
1 TBSP maple syrup
1/3 cup filtered water
Add to all ingredients to blender.
Blend on high until smoothie, at least one minute
Preparing for a Juice Cleanse?!
If you are ready for a diet reset, but not wanting to go without food, pairing this salad with our QUICK FIX cleanse would leave you feeling fabulous. 4 juices, topped with a healthy dinner like this one, is a quick and easy way to gain energy and transition into a more plant-based, lighter way of eating.
Cook the Quinoa
Cook 1 cup of rice or quinoa.
Hot Tip! Try substituting the water for veggie broth for extra flavour.
Roast the Veggies
Roasted veggies are awesome to have on hand during the week - toss them in salads or on the side of your plate.
For best results, try putting the roasting pan in the oven while it heats up. The veggies will sizzle when you add them on! Then wait to flip them until that first side starts to brown.
1 large yam, cubed
1 medium red onion, sliced
1 large zucchini, cut into 1/2 inch thick disks
4 garlic cloves, crushed
2 tbsp coconut oil, melted
sea salt and black pepper, to taste
Preheat oven to 400F
Chop veggies and toss with coconut oil to coat, then season with sea salt and black pepper
Add to heated pan in oven.
Flip veggies after more than half way through roasting. Usually takes about 20-25 min in total.
Prepare Raw Veggies
“The sign of a good home chef is their ability to use the most basic ingredients and turn them into something delicious!”
Use veggies you love, have on hand, or are in season.
(for 4 adult salads)
1/2 of a large avocado, cubed
2 cups shredded romaine
2 cups tender baby spinach leaves
2 cups shredded red cabbage
Fresh herbs like cilantro or parsley, chopped
Optional - A little green apple.
Make the Tofu Marinade
1 orange, juiced
1 lime, juiced
2 tsp. tamari
1 tsp. maple syrup
1 tsp sesame oil
2 cloves garlic, minced
350 grams organic firm or pressed tofu - Set aside
Mix marinade ingredients together in a Tupperware container with a lid and shake or stir ingredients.
Cut tofu into cubes.
Place tofu into the marinade.
Place in the fridge for at least an hour, or up to overnight.
Place equal amounts of everything into 4 large bowls and top with 1/4 cup of dressing. Serve warm or cold.
Alternatively, store the dressing, veggies, and tofu in separate containers to have on hand through out the week!
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