This refreshing recipe is packed with skin food like avocado, asparagus and zucchini. You might want to double the creamy cilantro lime cashew cream cause you’re gonna want to put it on everything! Vegan.
- 2 cups brown rice (I used Level Ground Trading’s Aromatic Heirloom Rice)
- 8 stalks asparagus, white tips cut off and remaining stalk cut in thirds
- 1 medium zucchini, sliced in rounds approx 1cm thick and then rounds cut in half
- 1 tbsp avocado oil
- Salt and freshly-cracked pepper
- 1 avocado, quartered and sliced
- 2 cups edamame beans, shelled
- 4 cups baby spinach or arugula
Cilantro lime cashew pesto
- ½ cup cashews
- ¼ cup boiling water (this will help the cashews break down and give a creamier texture)
- ½ cup cilantro
- Juice of 1 lime
- 1 large clove of garlic
- 1 tbsp olive oil
- Salt and pepper to taste
- Preheat your oven to 400 F.
- Toss your asparagus and zucchini in avocado oil and sprinkle with salt and pepper.
- On a parchment lined baking sheet, lay your veggies out and bake for 15 minutes or until fork tender and starting to brown a bit on the edges.
- While your veggies cook, prepare your cashew pesto. Add your cashews and water to a food processor or high speed blender and blend until smooth (like a thinner peanut butter consistency) add more water if needed to thin it out.
- Add remaining pesto ingredients to food processor and blend until smooth, adding more olive oil or water as needed.
- If edamame beans were frozen, place in a colander and run hot water over them to defrost. Add them to one end of your baking sheet with the veggies to roast for the last 5 minutes of cooking time.
- When everything is ready to go, start making your bowl! Start with your base of rice, followed by spinach and finish with edamame, veggies and avocado. Finish by drizzling with your cashew pesto and extra lime if desired.
- Add more warm water or olive oil if you prefer a runnier consistency to drizzle over your bowl.
- May also add 1 Tbsp nutritional yeast or 2 tbsp parmesan cheese for a cheesy kick.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Main Dishes
- Method: Bowl Assembly
- Cuisine: North American
Keywords: Buddha Bowl, Summer Recipe