I am a Buddha bowl addict. SO simple and the only thing I change up really is what veggies are in season and what protein I want to add and then... what dressing? Dressing really is what sets each bowl apart the most, and this dressing is my favorite. It is so simple to blend together and is packed with nutrients. Ginger is useful in improving digestion and increasing absorption of food. Ginger also contains anti-inflammatory properties that make it an ideal home remedy for muscle and joint problems.
Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants and much much more.
Plus, it makes your bowl BANG with color!
So eat up!!!
Carrot Ginger dressing
1/3 cup extra-virgin olive oil
2/3 cup rice vinegar
4 large carrots, peeled and roughly chopped (about 1 1/3 cup)
4 tablespoons peeled and roughly chopped fresh ginger
4 tablespoons lime juice
2 tablespoon plus 1 teaspoon honey
3 teaspoons toasted sesame oil
1/2 teaspoon salt, more to taste
In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.
Lasts in fridge in an airtight container up to 2 weeks.
Carrot Ginger dressing
1/3 cup extra-virgin olive oil
2/3 cup rice vinegar
4 large carrots, peeled and roughly chopped (about 1 1/3 cup)
4 tablespoons peeled and roughly chopped fresh ginger
4 tablespoons lime juice
2 tablespoon plus 1 teaspoon honey
3 teaspoons toasted sesame oil
1/2 teaspoon salt, more to taste
In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.
Lasts in fridge in an airtight container up to 2 weeks.
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