There’s nothing quite like a beautiful, vibrant Buddha Bowl to start the week off right with healthy eating! Most Buddha Bowls are made with rice or grains, but I decided to mix it up a bit this week and add mung bean noodles instead. Normally, I eat these noodles hot in soups and stir-fries, but recently I’ve started adding them cold to salads, and I absolutely love them this way! Mung bean noodles–also called glass noodles, cellophane, thread or moong bean noodles–cook up fast, have a wonderful texture, and soak up dressing really well. Not to mention…they’re pretty, aren’t they?
These delicate little noodles also pack a nutritional punch. They contain B vitamins, thiamin, niacin, pantothenic acid, chloline and folate, all of which are essential for the formation and maintenance of cells in the body, energy and brain activity, and red blood cell functions. Who knew, right?! Add in the vitamins and antioxidants from the vegetables, and the protein from the chickpeas, and you’ve got yourself one power-packed lunch!
Mmm, a drizzle of the Sesame Coconut Ginger Dressing on top is like icing on the cake!
A note on the coconut milk–after opening the can, make sure to mix it well before using. It often separates (especially in cold weather), and leaves a solid layer on top and liquid underneath. Make sure the solids and liquids are fully incorporated before using. This recipe calls for 1 tablespoon coconut milk, but if you prefer a creamier dressing, feel free to add another tablespoon or two. Store the rest of the coconut milk in an airtight container in the fridge. You can use the left-over coconut milk for smoothies, stir-fries, or frosting (or dressing for more Buddha Bowls!). I always keep a container of it in my fridge to have on hand, I just can’t get enough of it!
Kale Chickpea Buddha Bowls with Sesame Coconut Ginger Dressing
Vibrant and nutritious kale chickpea salads with glass noodles and a creamy Asian dressing.
- 1 garlic clove minced
- 1 tsp fresh ginger minced or grated
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp lime juice freshly squeezed
- 2 Tbsp sesame oil
- 1 Tbsp coconut milk mixed well
- 3 oz mung bean thread noodles also known as glass noodles
- baby kale enough for 2 bowls
- 1/2 cup cabbage thinly sliced
- 1 avocado sliced
- 1/2 cup snap peas sliced diagonally
- 1/2 red pepper sliced
- 1/2 can chickpeas (garbanzo beans) rinsed and drained
- cilantro chopped
For the dressing: Mix garlic, ginger, soy sauce, rice vinegar, lime juice, sesame oil, and coconut milk in a small bowl.
Soak the mung bean noodles in cold water for 10 minutes. Bring a pot of water to boil, then add the noodles, and cook for 8-10 minutes, until the noodles or soft (but not mushy) and clear. Drain, and run cold water over the noodles to stop the cooking process.
To make the Buddha bowls: Layer two bowls with the kale, cabbage, avocado, peas, and red pepper. Add the chickpeas and glass noodles on top. Drizzle the dressing on top, then sprinkle with chopped cilantro.
Feel free to add any of your favorite crunchy vegetables of your choice! Some yummy additions could include julienned carrots, bean sprouts, mushrooms, or cucumbers. A sprinkle of sesame seeds on top would be delicious, too!