Spring Buddha Bowl with Roasted Carrot and Ginger Dressing

Once again, the secret’s in the sauce. I had hopeful anticipation for this simple Buddha bowl, but I didn’t expect it to be sooooo good. If I had, I would have taken more time over plating and would have snapped more pics, more carefully. And, once I knew just how delectable it was, I could have given myself an exercise in patience and waited until the next time we enjoyed—a whole three days, most likely—to be more meticulous. But, when it comes to sharing healthy, delicious food, patience isn’t typically my strong point.

Aren’t Buddha bowls wonderful? Basically, they’re an “everything but the kitchen sink” salad with grains. You don’t need recipe guidance on the bowl part—I’ll note what we threw in this one particular time, but you do you. All you really need is the dressing. I love carrot ginger dressing, and this one is light, rich, and flavorful. Roasting the carrots gives it extra creamy sweetness; in fact, you could scratch that tablespoon of agave or maple syrup without hesitation.

This was our Earth Day dinner. I’m going to be trite and say, every day should be Earth Day—because it’s true, right? And this year, I made an Earth Day resolution. Ironic, because I’m usually kind of a Debbie Downer on New Year’s resolutions, finding the shift in mood and pressure around them jarring. But just like every day should be Earth Day, any day welcomes meaningful resolve.

When it comes to contributing in whatever small ways I can to the planet, I want to be able to sing ‘yes’ wholeheartedly—to planting trees, protecting our environment, and making conscious, sustainable purchases. That’s one goal of two. Here’s the other: cultivate greater mindful awareness around ‘yes’. Before letting that one, sweet syllable slip through, I want to get in the habit of checking in with myself to determine intention. Do I want to say yes because I mean ‘yes’, or because I’m afraid of saying ‘no’? That’s the real question.

Maybe it’s obvious, but in focusing on where to place each ‘yes’, I not-so-secretly hope I can be brave enough post-pandemic to be more liberal with saying ‘no’. Is anyone with me? Of course, I am so looking forward to more meaningful in-person connections again, but I think I’ll go on appreciating the things that have been in reach most of this whole time—the quieter, more intimate ways of seeing and celebrating one another.

For my birthday recently, we ordered Chinese takeout. As always, we enjoyed the paper fortunes inside the cookies we don’t actually eat. Chef F had a lovely one: “You will change the world for the better” (awww!). Dave’s was very nice, too, something along the lines of successes ahead. Mine, however, was AWFUL. The worst! And by the worst, I mean this: “You will soon be involved in many parties, social gatherings, and events”. Noooo! In case anyone who would ever happen to wander to this post isn’t already aware that I am not exactly a life-of-the-party kind of person, I guess I couldn’t make it any clearer. In small groups, yes, I can be silly and even loud. Parties—I’m kind of a wallflower. And it’s OK. Some people would LOVE that fortune, just not me. And thanks to one silver lining of the past year we’ve shared as a global community, reflection has helped me embrace that in a more loving and purposeful way.

So how does this rambling belong in a Buddha bowl post? I guess in my mind, this dish represents the things we want to say ‘yes’ to. They change every day. Some days in fact I DO actually like a big, rousing party…(for a little while, until it’s appropriate to make excuses and slink away, anyway). The important thing is, as we accept and honor daily fluctuations, we keep aware of the big, healthy visions we are striving for. We keep on being creative and flexible, working with what’s in the pantry that day and eyeing what we can plan for and accomplish the next. We give ourselves and each other nourishment. We say ‘yes’ to who we are, and keep on growing for the good. Too much of a stretch? I still think you’ll love this dressing. Let me know. Love, xo

Spring Buddha Bowls with Roasted Carrot and Ginger Dressing
4 servings

For the bowls:

2 Cups cooked brown rice, quinoa, or grain of choice
2 Cups fresh baby spinach, kale, or other greens
1 ripe avocado, pitted and sliced
1 3/4 Cups cooked chickpeas, shelled edamame, or beans of choice
2 Cups vegetables of choice, sliced (we used radish, cucumber, snap peas)
Garnish of choice: sliced green or red onion, nuts or seeds

For the dressing:

1 Cup roasted carrots, cut in pieces (about 2-3 large)
2 Tablespoons fresh ginger, minced
1/3 Cup rice vinegar
2 Tablespoons low-sodium soy or tamari sauce
2 Tablespoons sesame or oil of choice
1 Tablespoon agave or maple syrup (optional)
1/3 Cup+ water
sea salt and fresh ground pepper to taste

Prepare the dressing: mix all ingredients in a high speed blender and process until smooth, adding water as needed to reach desired consistency.

Divide grains and veggies into bowls, arranging veggies as you please. Top with any garnish you choose. Enjoy!

Drizzle liberally with dressing. Garnish as desired with sliced green onions, nuts