This was definitely the most delicious thing I ate this week.
How did I not think about making an aioli using almond butter, before this?
The Buddha Bowl with Almond Turmeric Aioli was featured on Global Calgary in my segment about mindfully enjoying nuts and seeds.
If you missed it, here you go!
So now that you watched the video, are you ready for the recipe?
One of the best parts about this recipe (aside from the aioli) is the fact that you could literally put whatever you want in the bowl. I found these beautiful spiralized sweet potatoes and beets from my local Calgary Co-op that I roasted up and added to the mix – delicious! Alongside greens, cabbage, and quinoa – oh so nourishing.
Buddha Bowl with Almond Turmeric Aioli
- 1/2 cup cooked quinoa or brown rice
- 1/2 cup dark leafy greens like chopped kale, spinach or arugula
- 1 radish, sliced
- 4 slices of English cucumber
- 1/4 cup cooked, diced sweet potato or butternut squash (can be frozen and defrosted)
- 1/4 cup shredded carrots
- 1/4 cup roasted, diced beets
- 1/4 cup shredded cabbage
- 1/4 teaspoon black sesame seeds
- 1 tablespoon chopped, roasted almonds
- 1 tablespoon sliced scallions
- 1-2 tablespoons Aioli
- Lime wedge
- 1 tablespoon almond butter
- 1/4 cup olive oil
- 1 clove garlic
- 1/2 teaspoon turmeric powder or 1 teaspoon fresh, grated
- Pinch cayenne pepper
- 1 tablespoon lime juice
- Pinch sea salt
Almond Tumeric Aioli
Combine all ingredients in a blender. Refrigerate for up to one week.
Please, please, PLEASE let me know what you think! You can post in the comments below or share your photos with me on Instagram – just tag @worthyandwell.