Buddha Bowl with Ranch Dressing | Vegan + Low-Carb

This vegan ranch recipe is easy to make and totally soy-free, sugar-free, and gluten-free. Many of our clients use this dressing as a weekly staple and have called this the BEST vegan ranch they've ever made.

This recipe will work both as a vegan salad dressing & as a dip.

This recipe can also be made nut-free. Use 1 cup soaked sunflower seeds and 1/2 cup hemp seeds (we like these ones) in place of nuts.

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Buddha Bowl with Ranch Dressing

Yield: 4

Prep time: 15 MinTotal time: 15 Min

Vegan + Low-Carb

Ingredients

Salad Ingredients

• 4 cups greens (arugula, romaine, sprouts, red/green leaf)
• 2 red radishes, sliced
• 1 stalk celery, sliced
• 2 green onions (scallions) thinly sliced
• 1 cup red cabbage, thinly sliced
• 10 olives
• Steamed or roasted veggies of choice (broccoli, asparagus, cauliflower, squash, sweet potatoes)
• 1 avocado, diced
• Top with
• ¼ cup sprouted and dehydrated pumpkin seeds or almonds
• 2 Tbsp. hemp seeds

Ranch Dressing

• 1 1/2 cups raw macadamias or cashew nuts
• 1 cup purified water
• 4 tsp. lemon juice or 3 tsp. raw apple cider vinegar
• 1 1/2 tsp. Celtic sea salt
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. dry dill weed
• 1 tsp. Italian seasoning
• 1 basil leaf, minced

Instructions

1. Blend above ingredients until smooth and creamy. You may need to add more lemon juice if the lemons you are using are not sour enough. Pour into a bowl.
2. Mix the herbs in by hand with the blended dressing and serve as a dip or dressing. Store in a glass jar in the refrigerator for up to 2 weeks.

Recommended Products:

Macadamia Nuts from Hawaii

Sun Dried Olives (pitted)

 

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