Summer seems to have come a little later to the South Eastern US this year, and all the sunshine and heat has me craving all kinds of summery foods. Especially mangos.
I love the juicy, bright flavor of a nice mango, and it makes such a great addition to a summertime salad. This hearty salad comes in the form of a Buddha Bowl – it has grains, veggies, greens, and nuts all mixed into one package. You can make a huge batch and eat it throughout the week or to entertain guests. I made a batch for my non-veghead parents and they LOVED it. The mangos really make this one a crowd-pleaser.
Mango Buddha bowl Version 2.0
Makes 3-4 servings
1 large mango, cubed
1 large cucumbers, chopped
1/4 red onion, chopped
2 cup quinoa, cooked
2 cups spinach, chopped
1/2 cup almonds, blended until ground
1 lemon (squeezed for juice)
2 tbsp tahini
Sea salt to taste
Water as needed
Cook your quinoa according to the directions. Make enough for 2 servings/cups. While it’s cooking, chop your veggies and mango and add them to a bowl. Leave the avocado whole until ready to serve. Add quinoa to the bowl and mix together. Blend almonds until finely ground and add to the mixture.
In a blender, mix together the lemon juice, tahini and sea salt. Add water as needed to thin it to a dressing consistency. Pour over your salad and mix until covered thoroughly.
Scoop into bowls and top with avocado. Enjoy this healthy, wholesome, and absolutely delicious meal!
Peace and Love,