Balancing Buddha Bowl with Curry Pecan Dressing

A flavorful vegan main course, full of nourishing foods and a mouthwatering curry pecan dressing.

Buddha Bowls:
1 lb asparagus, cut into bite-sized pieces
1 pkg organic/non-GMO tempeh, cut into cubes
2 large sweet potatoes, cut into thick rounds
2 cups hot, cooked short-grain brown rice or hot, cooked quinoa, to serve
Roasted Edamame, to garnish, optional (see recipe below)
Curry Pecan Dressing (see recipe below)

Roasted Edamame:
1 cup shelled organic/non-GMO edamame, defrosted if frozen
¼ tsp each, sea salt, kelp granules, and curry powder
½ tsp avocado oil or olive oil

Curry Pecan Dressing:
¾ cup water
¼ cup pecan halves
1 clove garlic (minced, if using food processor)
1 tbsp organic/non-GMO mellow white miso
2 tsp umeboshi plum vinegar or raw apple cider vinegar
1 tsp pure maple syrup
1 tsp flaxseed oil
½ tsp curry powder
½ tsp kelp granules, optional

View the full recipe at Clean Wellness →