Hemp Pistachio Buddha Bowl
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
1/4 tsp. black pepper
1 tsp. flaky finishing salt
2/3 cup cooked grain (from 1/2 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
1 soft-boiled egg
Make the Hemp Pistachio Spice Blend: In a medium pan over medium-high heat, toast the sesame seeds until fragrant and they start to pop, 3-5 minutes. Stir frequently and transfer to a bowl to cool.
In the same pan over medium heat, toast the cumin and coriander until fragrant, 1-2 minutes. Stir occasionally.
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 vigorously until well combined.
Make the Buddha Bowls: Fill two bowls with your grain of choice, sprouts or microgreens and sliced fresh veggies. Drizzle olive oil and a hefty squeeze of lemon over the bowls.
Top with half a soft boiled egg and 1/2 Tbsp. Hemp Pistachio 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