10 Minute Buddha Bowl with Cashew Cream Sauce

Prep Time 10 minutes
Servings 2


For the base

  • 3 cups of fresh organic greens kale, arugula, spinach, baby chart, etc
  • 1 large carrot shredded
  • 1 small beet shredded
  • 1 large zucchini spiralled
  • 1/2 cup raw sauerkraut
  • 1/2 cup sunflower seeds sprouted if available
  • 1-2 cup sprouts
  • handful dried seaweed cut into small pieces (optional)

For the sauce

  • 1 cup raw cashew nuts soaked overnight and drained
  • ½ cup nutritional yeast flakes
  • 1 organic lemon juiced
  • 1 clove of garlic
  • 1 tbsp white miso (optional)
  • ½ tsp Celtic sea salt
  • pinch of ground nutmeg
  • fresh ground pepper to taste
  • approximately 3/4 cup water substitution: coconut water


For the base

  • First, wash all the veggies (greens, carrot, beat, zucchini and sprouts).
  • Chop the greens (in necessary) and divide them into two large bowl.
  • Now run the zucchini through a spiralizer. Set it on top of the greens.
  • Peel and shred the carrot and beat. Add them to your salad bowls.
  • Prepare the sauce.
  • Place all sauce ingredients in a high-powered blender and blend until smooth. Add more water, if needed to create the desired consistency.
  • Top each salad bowl with 1/4 cup sauerkraut, 1/4 cup sunflower seeds, generous amount of fresh sprouts and finally chopped seaweed.
  • Pour about 1/2 cup of cashew sauce over each bowl and you are ready to dig in. Enjoy!


You can store any unused cashew sauce for 2-3 days in the refrigerator.