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Daily Blend’s Buddha Bowl

The Daily Blend food truck, parked at Traverse City’s Little Fleet, is making a name for itself with innovative dishes like chef Jack Fivecoate’s famous Buddha Bowl. As Jack says, “It’s not only beautiful, it is delicious and nutritious.”

Ingredients

Buddha Bowl

  • 1 cup brown rice
  • 1/2 cup black beans
  • 1 cup kale slaw (recipe below)
  • 2–3 tablespoons sesame sriracha sauce (recipe below)
  • 2 tablespoons kimchi
  • Microgreens for garnish

Easy Brown Rice
Makes 6 servings

  • 2 cups dry brown rice
  • 4 1/2 cups water
  • 1/2 teaspoon of salt

Bring to a boil. Reduce heat to low, cover and simmer for 45–50 minutes. Remove from heat and let sit for 5 minutes then cliff with a fork. Makes 6 cups.

Kale Slaw

  • 2 cups grated carrots
  • 2 cups thinly sliced kale
  • 2 cups thinly sliced purple cabbage

Mix together and add 2 tablespoons of sesame oil and 1/4 teaspoon of salt.

Sesame Sriracha Sauce

  • 1⁄4 cup water
  • 2 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 1⁄4 cup garbanzo beans
  • 1⁄4 cup almonds
  • 1⁄4 cup nutritional yeast
  • 2 cups sriracha hot sauce
  • 3–4 garlic cloves
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon onion salt
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon grated fresh ginger
  • Juice from 1 lime

Combine all ingredients in a food processor or blender and blend till smooth. Set aside. Hint: refrigerate the extra sauce for your go-to summer condiment for scrambles, sandwiches and stir-fry.