Salads and buddha bowls provide the perfect vehicle to consume an abundance of nutrients. They're also super quick to make which is why they're ideal for lunch times or quick evening meals. If you're trying to do the right thing by eating lots of 'greens bowls' but starting to feel uninspired by your current 'go to' recipe, then this post is for you.
Below are four of my four absolute favourite salad dressings. Just serve them with two cups of any non-starchy vegetables, a serving of protein and an additional fat such as avocado or hemp seeds and you have a meal made.
If you adjust the water content, they can also serve as dips. This is especially true for the Basil Pesto and Creamy Beetroot Dressing.
Basil Pesto
Ingredients (serves 2)
150g basil leaves washed and torn
2 tbsp nutritional yeast
1 clove garlic (optional)
120g raw cashews (soaked for between 15 minutes - 4 hours and drained)
1 tbsp extra virgin olive oil
1 tsp apple cider vinegar
10 tbsp warm water
Method
Place cashews in the blender and blend until a meal like consistency is formed.
Add all other ingredients except the water, add 1 tbsp water and blend.
Add the rest of the water slowly until you reach a slightly runny consistency.
Store in an air tight container.
So yummy as a salad dressing or drizzled on top of a pizza. If you keep it thick it could be used as dip.
Miso Dressing
Ingredients (serves 2)
2 tbsp extra virgin olive oil
1 tbsp white miso paste
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp coconut aminos
½ inch cube of ginger, peeled and roughly chopped
1 tbsp room temp or warm water to thin
Method
Place all ingredients in a blender and blend until creamy. Set aside or place in the fridge.
Goes perfectly with a temple or tuna salad/buddha bowl.
Peanut Dressing
Ingredients (serves 2)
3 tbsp coconut aminos
3 tbsp chunky peanut butter
1 tsp rice malt syrup
1 clove garlic
1 red chilli, to taste
150 mls coconut milk
The juice of 1 lime
Method
Place all ingredients in a blender and blend until creamy. Set aside or place in the fridge.
Goes well with tempeh, tofu and asian vegetables.
Creamy Beetroot Dressing
Ingredients (serves 2)
100g vacuum pack beetroot
1 tbsp tahini
1 tbsp extra virgin olive oil
½ tsp cumin powder
Sea salt
Method
Place all ingredients in a blender and blend until creamy. Set aside or place in the fridge.
Goes perfectly with most green salads, proteins and sweet potato or quinoa.
