Buddha Bowl with Creamy Sage Cashew Sauce

by Danielle Omar on November 17, 2014

This Buddha Bowl of roasted vegetables, lentils, baby greens, and avocado topped with a creamy cashew sauce is pure joy. It’s also dairy free, gluten free and totally delicious. Namaste!

Buddha Bowl with cashew cream sauce

Buddha bowls are a staple meal in my house. They never look or taste the same twice and they are craveable good. I’ve made them a million ways and love them all! I roasted a ton of vegetables last week and I’m feeling very zen-like having eaten so many Buddha bowls the past week. I posted one of my very uncomposed dinner bowls on my Facebook page on Wednesday and was asked a few times in the comments for the recipe. I thought, hmmmm….recipe? I never really thought of a Buddha bowl as having a recipe!

I absolutely want to help you create these fun bowls of love so here goes. The creamy cashew sauce I made for this particular bowl does have a recipe so I will share that, but instead of a recipe for the bowl itself, let’s talk components. Also keep in mind that these bowls do not have to start from roasted vegetables — at all. I just made a bowl yesterday for lunch using the good ole’ microwave. I just steamed the veggies first in the microwave, then tossed them while nice and hot with the greens and then added my sauce, avocado, a few drizzles of my cream sauce and some pumpkin seeds. I didn’t even use a grain or bean in that one. It was a super simple lunch and kept me full for hours!

Possible Buddha Bowl Components

Roasted vegetables:

  • Brussels sprouts
  • Sweet potatoes
  • Butternut squash
  • Cauliflower
  • Broccoli
  • Eggplant
  • Bell Peppers
  • Carrots

Leafy Greens:

  • Baby Kale
  • Baby Spinach
  • Collard Greens
  • Microgreens
  • Sprouts
  • Mache
  • Broccoleaf
  • Green salad mix
  • Arugula
  • Watercress

Grains or Beans:

  • Chick Peas
  • Lentils
  • Black Beans
  • Brown Rice
  • Quinoa
  • Wild Rice Blend

Seeds and Extras:

  • Avocado
  • Hemp seeds
  • Sesame seeds
  • Pistachios
  • Walnuts
  • Almonds
  • Pumpkin seeds
  • Sunflower Seeds

Protein Add-ins:

  • Tofu
  • Tempeh
  • Organic Chicken or Turkey
  • Wild Salmon
  • Tuna

Sauces or Toppings:

  • Cashew cream
  • Your favorite salad dressing
  • Soy sauce/tamari
  • Lemon juice

Roasted Buddha Bowl

To build the bow, just toss or lay the warm vegetables on the greens to wilt them a bit, then add the rest of your ingredients. If I’m using avocado I usually add it last but you don’t have to. My version is topped with a delicious sage cashew cream sauce that I just adore. Once I make a batch of this delicious sauce, I use it on everything…Buddha bowls, salad, dip for veggies….I pretty much spread it on anything I can find. If you want the recipe you’ll have to visit my Inspired Vegetarian column over at Healthy Aperture to get it!

I hope you’ll start adding Buddha bowls to your lunch or dinner meal plans. They are so simple and versatile…and delicious!


The Best Brussels Sprouts Recipe Roundup

by Danielle Omar on November 11, 2014

 Enjoy this best-of-the-web roundup of delicious, healthy, everyday and holiday worthy of Brussels Sprouts recipes!

Brussels sprouts recipe roundup on www.foodconfidence.com

I love Brussels Sprouts. If you like them too, consider yourself one of the few. I just read that Brussels are the most hated veggie in America. Really? I have decided that if you don’t like them, it’s because you have not had a life-changing Brussels sprout. And that’s what I’m here for. To get you on the Brussels bandwagon.

I like to consider us Brussels lovers not in the minority — but instead part of an elite group. An elite group who knows that these cruciferous little mini cabbage-like balls are dang delicious when you prepare them correctly. Although I can pretty much eat them any way possible, there is a hierarchy of deliciousness to these little guys. More on that below. But first, let me remind you why these guys are worth your time spent in the kitchen.

Yes, Brussels sprouts are an excellent source of vitamins and minerals. But the more compelling reason to eat them is for their cruciferousness. They are among the healthiest of all veggies in this group and have pretty amazing anti-cancer properties. Brussels contain sulfur-containing compounds called glucosinolates, which activate cancer-fighting enzyme systems in your body. These glucosinolates also aid your body’s natural detoxification process and provide strong antioxidant support.

So if cancer prevention is on your to-do list, learn to prepare these guys! You can steam, roast, saute or eat them shredded in-the-raw. As for the hierarchy of deliciousness, if you’re a Brussels newbie, I suggest trying them roasted or sauteed in a little bit of oil or butter, as this way is going to bring out their sweet, caramelized flavor. Steaming and tossing them with butter is also really tasty, but you might have to get to Brussels elite status before going there.

For a little inspiration and motivation, here are a few delicious Brussels Sprouts recipes from a few blogger buddies around the web:

Brussels Sprouts, Walnuts, and Apples from Diethood

I made this sauteed Brussels with Sliced Apples and Candied Walnuts recipe from Diethood last week and have been loving the leftovers for lunch. The apple brings just the right amount of sweetness to the dish!

Brussel-Sprouts-Pistachio (1)

These shredded Brussels from Cookin Canuck are easy to saute quickly and pair well with dried fuit and nuts. Parmesan cheese is always a nice touch.

Brussels Sprouts with Pomegranate

MJ and Hungryman tossed their Brussels with pomegranate. This looks amazing, with or without the bacon!


I love this Thai twist on Brussels Sprouts from the Foodie Dietitian…I can’t wait to try it!


These Pita Pizzas with Shredded Brussels from Kitchen Treaty are surprisingly simple to make and delicious.

Balsamic Walnut Brussels Sprouts

Brussels + balsamic vinegar are a marriage made in  heaven, as illustrated by this easy roasted dish from fellow RD, Marisa Moore.

Brussels Sprouts Gratin

Brussels Gratin is a great way to fancy things up. This healthy Brussels Sprout recipe from Liz at The Meal Makeover Moms is her go-to side on Thanksgiving.


The Iowa Girls Eats mixed her Brussels Sprouts with Butternut Squash and Quinoa — a great idea for a main dish!

cauliflower + brussels sprout crust pizza with a white bean spread, caramelized onions + shredded sprouts - what's cooking good looking

And finally, this amazing looking Cauliflower Crust Pizza with Shredded Brussels and Caramelized Onions combines two cruciferous veggies, so it gets the prize for the most healthy!

I hope you are now adequately inspired to get your Brussels Sprouts recipes on the table this holiday season — or any time, really. And please come back and share your own creations!


5-Minute Thai Coconut Corn Curry

November 6, 2014
5 minute thai coconut curry

This delicious vegan, gluten-free Thai-inspired coconut corn curry will take you 5 minutes to make from blender to bowl! I received free samples of Libby’s new Vegetable Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the contest. […]

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Eat Cleaner With EWG’s Food Scores

October 29, 2014
EWG Food Scores

 A great resource that will make eating clean easier than ever — Food Scores! I am super excited to share an awesome resource with you! I learned about it at a dinner hosted by colleague and fellow dietitian Ashley Koff and sponsored by Share Care and the Environmental Working Group (EWG). The Environmental Working Group (EWG) are the […]

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Chipotle Chili with Tempeh and Butternut Squash

October 27, 2014
Chipotle Chili with Tempeh and Butternut Squash

Get your squash on with a hearty and delicious chipotle and ancho chili made with organic tempeh and butternut squash! I love being able to eat the same meal as my husband. It’s a rare occurrence but when it happens, it’s pretty cool. In this particular case, I’m talking chipotle chili! A simmering pot of […]

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Guilt-Free Fettuccine with Pumpkin & Leeks

October 21, 2014
Pumpkin Leek with Edamame and Mung Bean Fettuccine

Try this gluten-free, high protein mung bean and edamame fettuccine tossed with a creamy leek and pumpkin sauce for a simple weeknight meal! I love experimenting with these fun guilt-free bean pastas from Explore Asian. I make my black bean pasta with olives and cauliflower all the time. It’s so filling and high in protein and fiber…what […]

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Lemon Kale Pasta with Dried Cherries & Eggs

October 5, 2014
shredded kale pasta with lemon and egg

 Shredded kale, hard-boiled eggs, dried cherries and Asiago cheese are tossed with olive oil and lemon for a quick and easy weeknight kale pasta meal! [Disclosure: By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not […]

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No-Bake Fig Newton Snowballs

October 3, 2014
no-bake fig newton balls

These no-bake fig newton snowballs are bite-sized balls of energy. With no-sugar added, they’re a healthy dose of fig deliciousness! I am kind of proud of these little snowballs. They are the result of almost an entire Costco-sized bag of dried fig failures, but sometimes you have to keep at it until you get it […]

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