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Hemp Pistachio Buddha Bowl Recipe

Use your favorite seasonal produce in this vibrant bowl of fresh veggies and hearty whole grains. The flavors come from the freshness of the produce, paired with the hemp and pistachio spice blend. The spice, also known as dukkah, is so versatile you'll be glad to have extra!


Hemp Pistachio Spice Blend:

½ cup pistachios, finely chopped

¼ cup raw sesame seeds

1 ½ Tbsp. coriander seeds

1 Tbsp. cumin seeds

3 Tbsp. Navitas Organics Hemp Seeds

¼ tsp. black pepper

1 tsp. flaky sea salt 

Buddha Bowl:

⅔ cup cooked grain (from ½ cup dry) - farro, wheat berries, kamut, buckwheat groats or brown rice

2 handfuls sprouts/microgreens

Seasonal fresh veggies of choice, sliced

Cold-pressed, unrefined olive oil

½ lemon

1 soft-boiled egg


Make the Hemp Pistachio Spice Blend:

In a medium pan over medium heat, toast the sesame seeds, stirring occasionally, until they become fragrant and start to pop, 3-5 minutes. Transfer to a bowl to cool.

In the same pan over medium heat, toast the cumin and coriander, stirring occasionally, until fragrant, 1-2 minutes..

Using a mortar and pestle (or a spice grinder or clean coffee grinder), grind together the cumin, coriander and sesame seeds.

Transfer the ground spices to a large jar. Add in the pistachios, hemp seeds, black pepper and salt. Shake until well combined.

Make the Buddha Bowls:

Fill two bowls with your grain of choice, sprouts or microgreens, and sliced fresh veggies. Drizzle with olive oil and a hefty squeeze of lemon.

Top with half a soft boiled egg and ½ tablespoon of the spice blend in each bowl. Add more to taste. Enjoy!

* Use your leftover spice blend to coat tofu or other proteins; sprinkle onto avocado toast; put in a dish with olive oil and serve with crusty bread; toss with spiralized or roasted vegetables; pair with feta or cashew cheese; sprinkle it over grilled stone fruit...the options are endless!

Makes 2 servings


Submitted by Meredith Rosenbluth