Fig + Kale + Pumpkin Seed Buddha Bowls with Basil Tahini Pesto Sauce

If you’re looking for a meal ready in 20 minutes that’s loaded with color and nutrients, this buddha bowl is where it’s at! You guys, I’ve been looking for figs for a couple months in my area… it’s insane how popular they are right now, and for very good reason! I literally got the last two containers of figs at my local Whole Foods, you should have seen how fast I snatched those babies up. AND surprisingly, I’ve never had the green kind, Sierra Figs. Raise your hand if you get excited to try new foods! I really really liked them! They are a bit milder in taste than the pretty pink ones (Mission Figs) but still have a hint of sweetness. Well anywho, not only did I have this great idea for a buddha bowl, but now I could add the figs to give these bowls a little sweetness and a lot of gorgeousness. Not only are they delicious and beautiful, but figs are:

• high in antioxidants
• help combat common illnesses and even cancer
• acts as an antibacterial + antifungal agent
• a great source of potassium and fiber among many other nutrients such as manganese, vitamin K, vitamin B6, magnesium, calcium, vitamin A, vitamin C, thiamine

The awesome thing about buddha bowls is that you can make them however you want. So when I had the epiphany to pair these lovely foods together, I wasn’t all that surprised at how delicious it was. I was, however, surprised at how delicious the sauce was though. I was a little hesitant about adding the basil in there, but it really jazzed it up and gave it a whole new flavor that paired wonderfully with this bowl. As a plant based foodie, sometimes I find it hard to get the required amount of protein, so for this reason, buddha bowls are in my top five favorite meals because they combine grains (rice) + greens (kale, basil, avocado) + beans (garbanzo beans) to ensure I get those complete proteins in my diet. Wait, plants have protein?! Woah. Not to mention they are easy peasy to make. Try your own variation of this bowl and pop a comment below, I’d love to hear what creations you come up with!

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Fig + Kale + Pumpkin Seed Buddha Bowls with Basil Tahini Pesto Sauce

Yield: 2 Bowls

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Ingredients

• figs
• 5 stalks kale
• 1 can garbanzo beans/chickpeas, (drained)
• 1/2 cup raw pumpkin seeds, (toasted)
• rice
• avocado
• olive oil, (for massaging the kale)
• salt, (for massaging the kale)
• basil tahini pesto sauce, (see below)

Basil Tahini Pesto Sauce

• handful fresh basil leaves
• 1/2 cup walnuts
• 1/2 cup chickpeas, (from the same can the recipe calls for, you'll use the remaining in the bowl)
• 1/4 cup tahini
• 1 tbsp dijon mustard
• 1 tbsp maple syrup
• 1/2 cup water (more to thin if desired)
• salt + pepper to taste

Instructions

1. Cook the rice according to package directions (in this recipe I used pink rice from Lotus Foods)
2. While the rice is cooking, blend together all your sauce ingredients and set aside
3. Toast your pumpkin seeds in a medium skillet over medium heat, shifting them around to ensure they don't burn
4. Cut your avocado and figs as desired
5. Tear the kale leaves from the stems and place in a medium bowl. Drizzle with olive oil + sprinkle with salt. Massage the kale until the leaves become a rich dark green and seem softened
6. Put your bowls together and drizzle with sauce!

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Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

Nutritional information from https://draxe.com/figs-nutrition/