Buddha Bowl

By devogirl

PlantPure Nation

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!

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
• Sweet Tahini Dressing (Place all the ingredients into a blender and blend until smooth.)
• 1/4 cup tahini
• 1/4 cup water
• 1 tablespoon maple syrup
• 1/4 cup balsamic vinegar
• 3 tablespoons lemon juice
• 2 garlic clove, minced
• 3 tablespoons parsley, chopped
• 1 teaspoon white miso paste
• 1/2 teaspoon sea salt

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 with veggies and chickpeas. Drizzle the tahini dressing over the top and serve.

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