Buddha Bowl

By devogirl

This is a simple recipe, just quinoa tossed with veggies and chickpeas. The sauce can make or break a Buddha bowl, and this sauce is amazing!

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

Kim's Hint: A Buddha bowl is a versatile dish. So, if you like, change the veggies, add baked tofu, or use any grain you prefer.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup broccoli, cut into florets
• 1 1/2 cups chopped dinosaur kale
• 3 green onions, sliced
• 1/2 carrot, shredded
• 1 avocado, pitted and diced
• 1/2 red bell pepper, seeded and diced
• 1/2 cup halved cherry tomatoes
• 1 cup canned chickpeas, rinsed and drained
• 1/2 cup Sweet Tahini Dressing (page 138)

Preparation

Step 1

1. Rinse the quinoa, which can have a bitter taste if not rinsed thoroughly. Add the quinoa and the water to a pot, bring to a boil over medium-high heat, then reduce the heat to a simmer. Cover and cook until all the liquid is absorbed.
2. Lightly steam the broccoli and kale in a small amount of water until the colors are bright green.
3. Add the green onions, carrot, avocado, bell pepper, tomatoes, and chickpeas to a large mixing bowl along with the steamed kale and broccoli. Toss to combine.
4. Assemble the Buddha bowl by placing warm cooked quinoa in a bowl and tossing the veggies and chickpeas. Drizzle the tahini dressing over the top and serve.