Hawkshead
South Haven, Michigan

 

 

 

 

 

 

 

 

 

BUDDHA BOWL

SERVING SIZE 
3-5 Servings

INGREDIENTS
1 Pkg. Power Greens Mix
1 Cup Roasted Beets, diced and chilled
1 Cup 5-Grain Blend (red & white quinoa, barley, wild rice, wheat berries)
½ Cup Pistachios, whole
1 Cup Michigan Blueberries
½ Cup Soft Feta Cheese, crumbled
Sweet Potato Croutons, to taste
3 Oz. Grilled Salmon Steak, one per serving

Quantities for this recipe are to taste. Once produce has been washed and dried, place in a large bowl.

SWEET POTATO CROUTONS
INGREDIENTS
2 Sweet Potatoes, large
3 Tbsp. Olive, Grapeseed, or Canola Oil
2 Tbsp. Dry Rub, Cajun or other spicy blends are best
Kosher Salt, to taste

COOKING DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. Peel and cube sweet potatoes into ¼-inch cubes.
  3. Toss sweet potato with oil to coat.
  4. Coat sweet potatoes with dry rub.
  5. Place cubes on baking sheet leaving room between cubes.
  6. Bake for 25-40 minutes to the desired crispness (the longer they bake, the crunchier they will be).
  7. Cool before using.

 

HONEY CHIA VINAIGRETTE
INGREDIENTS
½ Cup Honey
½ Cup Apple Cider Vinegar
¼ Cup Chia Seeds
1 ¼ Cup Olive Oil

COOKING DIRECTIONS

  • Put honey and apple cider vinegar in a blender.
  • Slowly add olive oil while blending.
  • Add chia seeds after mixture is emulsified.

SERVING DIRECTIONS
Drizzle the honey chia vinaigrette over the Buddha Bowl and serve.