Buddha Bowl - Bryan Johnson's Blueprint Third Meal Recipe

Name: Buddha Bowl - Bryan Johnson's Blueprint Third Meal Recipe
Ingredients: 1 Japanese sweet potato; ½ head of asparagus; 5-6 leaves kale; 1 red pepper; 2 carrots; ¼ cup walnuts; Handful of cilantro; ½ tsp extra virgin olive oil (EVOO); Handful of green onions; 1 lemon; Handful of chopped dill; 1 tbsp white beans; 1 tbsp apple cider vinegar; ½ tsp cumin seeds

Source: Zero https://protocol.bryanjohnson.com/Recipe-Guide-by-Zero

Ingredients

1 Japanese sweet potato
½ head of asparagus
5-6 leaves kale
1 red pepper
2 carrots
¼ cup walnuts
Handful of cilantro
½ tsp extra virgin olive oil (EVOO)
Handful of green onions
1 lemon
Handful of chopped dill
1 tbsp white beans
1 tbsp apple cider vinegar
½ tsp cumin seeds

Steps

Sweet Potato - Preheat the oven to 400°F. Poke the sweet potato a few times and lightly coat with EVOO. Roast it for 45 minutes to 1 hour until tender. Once roasted, cut in half and top with green onions and cilantro.
Red Pepper - Place the red pepper in the oven to roast alongside the sweet potato for 25-30 minutes. After roasting, thinly slice it.
Asparagus - Trim the woody ends and give the asparagus a quick boil in 1-inch water for 2-5 minutes.
White Beans - Rinse and drain the beans and combine with the juice of one lemon and a handful of chopped dill.
Carrots - Shred the carrots and mix them with apple cider vinegar and cumin seeds.
Kale - Chop and massage with a bit of EVOO until the leaves start to soften.
Assemble the Bowl - Add sweet potato, red pepper, asparagus, white beans, carrots, and kale in your bowl. Top with toasted walnuts, and a squeeze of lemon juice for zest.