Buddha bowls by @celine_squared 💚
For the fries: preheat oven to 400 F, line a baking sheet with parchment paper, chop potatoes evenly and toss with salt, pepper, a drizzle of your fave oil, and a little garlic powder (if you like that). Spread them on the baking sheet without overlapping and bake for 20-25 minutes, flip them over and bake for another 10 minutes or until crispy and golden all over.
For the carrot noodles and salad dressing: whisk together 2 tablespoons of your fave oil (I like grapeseed) with 1 T tamari or soy sauce, juice of a lemon, 1 t minced garlic, 1 t minced ginger, a handful of finely chopped fresh cilantro, 1 t sriracha and 1 t maple syrup or any syrupy sweetener equivalent. You can blend this if you want it to be smooth or just whisk if you like it the way it is.
I marinate my carrot noodles in a spoonful of this dressing for 10-15 minutes to soften them. Then pour the rest of the dressing over your buddha bowl. I like to chop everything together in the bowl with a kitchen scissors so it's easier to eat. I have chickpeas, cucumbers, cherry tomatoes, avocado, arugula and sushi rice in my bowl + the potatoes.