Buddha Bowl
A glorious combo of red quinoa, fresh greens, red beans and avocado, topped with a delicious sun-dried tomatoes dressing - the perfect lunch or dinner you can make for scratch or assemble from fridge leftovers.
Servings: 2
Ingredients
- 1 can cooked red kidney beans drained
- 1/2 cup red quinoa cooked (about 1 cup cooked)
- 1 cup red cabbage sauerkraut
- 1 avocado peeled and cut into slices
- 1 cup fresh greens mix arugula, spinach, chard, fresh mint
- 2 medium sweet potatoes peeled and cut into small cubes
- 2 tsp coconut oil
- 1 tsp smoked paprika powder
- 2 tsp raw flax seeds
- 2 tbsp lemon juice freshly squeezed
- 1/2 pomegranate seeds only
- Sun-dried Tomato dressing
- 6 sun-dried tomatoes drained
- 5-6 fresh basil leaves
- 1 tsp nutritional yeast
- 1 tbsp extra virgin olive oil
- 2 garlic cloves
- 1/2 tsp grated ginger
- 1/2 small shallot diced
- 1 tbsp apple cider vinegar
- 1 tsp turmeric
- 1/2 tsp cayenne
- 1/2 cup purified water
Instructions
- Preheat the oven to 175C/346F.
- Line a baking sheet with parchment paper and add the sweet potato cubes.
- Drizzle with coconut oil, add smoked paprika powder and toss to coat evenly.
- Roast for 20 minutes, then remove and set aside.
- Add the dressing ingredients into the blender and process to obtain a smooth liquid.
- Divide the ingredients into the serving bowls, add with sun-dried tomatoes dressing, drizzle with lemon juice and serve.
Notes
