Blueprint Buddha Bowl
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This is the Blueprint Buddha Bowl by Bryan Johnson
Ingredients
Directions
Poke a few holes in the sweet potato and slightly cover with EVOO roast the japanese sweet potato for 45 - 1 hour at 400 degrees. Once done roasted, pull out of the oven, cut in half and top with green onion and cilantro.
About halfway through, put the red pepper in the oven to roast (25-30 minutes).
Trim off the bottoms of the asparagus and boil in 1 inch of water in a large skillet for 2-5 minutes, or until tender enough to eat.
Rinse and drain the white beans and place in a bowl. Squeeze in 1 lemon and chopped dill.
Shred carrots into a bowl and soak in apple cider vinegar and cumin seeds.
Chop the kale, add a splash of extra virgin olive oil, and massage together in a large bowl until the kale softens.
Assemble the bowl with the sweet potato, asparagus, red pepper, bean salad, kale and shredded carrots.Top with toasted walnuts and a squeeze of lemon.