Hemp Pistachio Buddha Bowl Recipe
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
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
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