Lentil, Beet, + Wheat Berry Buddha Bowl
2 cups cooked wheat berries
2 cups cooked lentils
2 cups cooked beets, diced
1 cup shredded carrots
4 cups arugula
1 cup freshly chopped mint, basil, and parsley
.25 cup of crumbled goat cheese
1 small shallot, diced
1/2 cup of extra virgin olive oil
1/4 cup rice wine vinegar
1 tablespoon country dijon mustard
salt + pepper to taste
Combine wheat berries in an Instant Pot with a 3:1 ratio of water to grain and a dash of salt. Use the manual settings for high pressure at 30 minutes with a quick release and then drain the wheat berries. In the meantime, prepare the dressing by combining ingredients in a jar and shaking until well combined.
For each serving, layer in a bowl, 1/2 cup each of wheat berries, lentils, and beets. Add 1/4 cup of shredded carrots. Add 2 tablespoons of dressing. Top with 1/4 cup of mint, basil, and parsley and 1 cup of arugula.
Wheat berries are my favorite ancient whole grain, but they can be hard to find. I finally found some at a local natural foods store and you can find them on Amazon. In a pinch, cooked farro is easier to find and makes a great substitute.
A huge time saver is to buy Melissa's steamed lentils and cooked beets. You can find these at most grocers in the refrigerated produce section.
Nutrition Facts Amount Per Serving calories 573 Total Fat 32g Saturated Fat 5 g Sodium 1213 mg51 %Potassium 900 mg Total Carbohydrate 61g Dietary Fiber 16g Sugars 16 g Protein 17g