healthy lunch

New Year, new you and all that led to my almond butter dressing Buddha bowl.  It’s been a long time since I’ve made a Buddah Bowl.  I usually resort to these when I have an excess of early spring produce.  However, I’ve been looking to make some healthier alternatives for my lunch.  I had initially thought I’d use tahini to make a dressing, but for the life of me, couldn’t find any at the store.  Rural life problems. I decided I’d experiment with almond butter instead and as it turned out, I really like the results.

I had an interesting cooking weekend this weekend.  While my primary focus was on the almond butter dressing Buddha bowl, I was also babying my kefir.  Kefir grains are a weird combination of bacteria and yeast that happily culture milk.  I recently purchased some grains and left them to culture away on the counter.  However, last week wasn’t great at work and the kefir got away from me.  I spent most of my morning rescuing the grains and making kefir cheese.  Sometimes I think that if I can’t handle my fermented critters, I’m probably not adult enough for chickens, bees, and goats.

Because I was busy with my kefir, I decided to go super simple with my almond butter dressing Buddha bowl.  I made up some pearl couscous; sauteed some kale with a little salt, olive oil and red pepper flakes; oven poached some eggs; and opened a can of black beans.  And made my dressing.  I’m looking forward to my lunch now.

You could most definitely substitute a grain for the pearl couscous, as well as use any sauteed green you’d like.  I highly recommend the poached eggs.  Once I learned you could oven poach an egg, there’s been no going back to trying to baby poached eggs in gently simmering water.  I can barely manage my kefir – poached eggs are just too much right now.

I made four Buddha bowls – just the number of days I need lunch this week.  I’ll pair these with some trail mix and possibly (hopefully) some kefir later this week.

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Yum

Almond Butter Dressing Buddha Bowl

Ingredients

Almond Butter Dressing
• 1/2 cup almond butter
• 2 teaspoons olive oil
• 1/4 cup low sodium soy sauce
• 1/4 cup apple cider vinegar
• 1/4 cup water
Buddha Bowl Ingredients
• 4 poached eggs
• 1 can black beans or other beans
• 1 bunch kale, sauteed in olive oil and lightly salted
• 2 cups cooked pearl couscous

Instructions

1. Combine all the ingredients for the dressing in a jar. Secure the lid tightly and shake vigorously to combine.
2. Divide the Buddha bowl ingredients between four bowls or containers. Dress with the almond butter dressing.
3. Serves 4. Enjoy!

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