Holy Bowl


Serves: 2



  • 1 Cup Millet, rinsed

  • 2 Cups Water

  • 1½ Cups Cooked Red Beans

  • Drizzle Olive Oil (or other neutral oil)

  • 4 slides Backed Pumpkin

  • 1 cup steam broccoli

Sour Sauce

  • 1/2 cup  sunflower seeds soaked

  • ½ tsp salt

  • 2 Tbsp apple cider vinegar or coconut ammino

  • 1/2 cup  cold water

Everything Else

  • Mixed Greens

  • An Avocado

  • Red Cabbage

  • Carrot

  • Black Sesame Seeds for Garnish


  1. Start by cooking the millet. Bring 2 cups water to a boil, then add millet. Simmer for about 15 minutes until all water is absorbed. When done, remove from heat and keep covered for about 10 minutes so millet can absorb any excess water.

  2. Steam the broccoli, put in the oven the pumpkin slides with rosemary salt and pepper.

  3. To make sour sauce, add all dressing ingredients to a blender and blend until smooth.

  4. Finally, assemble the buddha bowls. In two bowls, add millet, mixed greens, avocado, pumpkin, carrot, broccoli,  red cabbage (seasoned with sesame oil, apple cider vinegar, salt, pepper and thyme) and red beans. Drizzle everything with sour sauce, and sprinkle with sesame seeds.