This is the perfect nutrient-packed buddha bowl recipe to celebrate spring’s arrival.
If you’re craving something healthy beyond a salad, look no further. This recipe by pulses.org is fresh, colorful, satisfying, and super delicious, full of fresh spring produce including lentils, mung beans,asparagus, and parsley with a flavorful nutty turmeric sauce. Perfect for a busy weeknight meal or lunch prep for the week.
Pulse vs. legume – what’s the difference?
Pulses are part of the legume family (any plants that grow in pods). The term “pulse” refers to the dry edible seed within the pod, i.e beans, lentils, chickpeas, and split peas. Pulses have distinct health benefits apart from other legumes, for example, they are low in fat and very high in protein and fiber.
Here’s what you’ll need to make this spring buddha bowl:
- 1/2 cup pulses, lentils, mung beans, adzuki beans
- 1 cup lettuce, romaine; chopped
- 1 small zucchini, spiralized
- 5 spears asparagus, trimmed and blanched
- 3 tomatoes, cherry
- cucumber, sliced
- handful dill, fresh
- 1 tbsp feta cheese, raw
- 1/2 small avocado, sliced
For the dressing:
- 1 tbsp almond butter, of choice
- 1 tsp lemon juice
- 1/2 tsp turmeric
- 1/4 tsp pepper
- dash ginger, ground
For the pulses: cook according to package, about 10-15 minutes. Rinse, drain, and set aside to cool.
For the asparagus: fill a small skillet with an inch of water. Bring to a boil and cook the asparagus for 1-2 minutes. Immediately after, place asparagus in a bowl of ice water to stop the cooking process.
Start plating your bowl! Start with the lettuce and zoodles as the base. Then asparagus, cooked pulses, and remaining ingredients.
For the dressing: whisk all dressing ingredients together in a bowl. Drizzle on top of the salad and enjoy!