Buddha Bowl with Green Goddess Dressing

Instructions

Step 1

Make dressing by combining yogurt, sour cream, mixed herbs, spinach, chives, garlic, anchovies, 2 Tbsp lemon juice, and pinch of salt and pepper into a food processor. Pulse until blended smooth.

Step 2

Cook rice according to package directions - set aside when done.

Step 3

Preheat the oven to 425 degrees F. Peel and cut the sweet potatoes into cubes and cauliflower into bite side pieces. Toss with 1 tbsp olive oil and a pinch of both salt and pepper. Place into the oven and cook for 12 -15 minutes until browned and tender - set aside.

Step 4

Meanwhile, fill a small pot with hot water and the 2 eggs. Place on heat and bring to a boil. Cover with lid, turn off heat and cook for 4 minutes. After 4 minutes, run the boiled eggs under cold water, peel and cut in half immediately - set aside.

Step 5

Take the “spine” out from each kale leaf. Wash, chop, and pat dry. Toss with 1 tsp olive oil, 1 tsp lemon juice, and a pinch of salt. Massage to soften the kale leaves - set aside.

Step 6

Using a mandolin thinly slice the red cabbage. Place into a bowl with a pinch of salt and massage to break down the cabbage - set aside.

Step 7

Using the mandolin, slice the watermelon radish and place slices into cold water to crisp up - set aside.

Step 8

When ready to eat, assemble the bowls with all the prepared ingredients. Top with sprouts, avocado, and drizzle with the green goddess dressing.