RECIPE BY PLANT POWERED KARINE
This is a fun recipe to try with kids. The vibrant rainbow colors will surely excite and encourage them to eat vegetables.
INGREDIENTS
- BASE
- Mixed Greens, 1 cup
- Cooked Quinoa, 2 cups
- VEGGIES
- Red Cherry Tomatoes, 6
- Yellow Cherry Tomatoes, 6
- Avocado, 1/4 sliced
- Figs, 1 sliced
- Pea Shoots, small handful
- Mung Bean Sprouts, 1/4 cup
- Lentil Sprouts, 1/4 cup
- Mango, 1 small piece (cut into shapes)
- Corn, 1/4 cup
- Lemon, 1/4 (thinly sliced)
- Edible Flowers, optional
- NOODLES
- Vermicelli, 1 package
- Thai Rice Noodles, 1 package
- Pink Pitaya Powder, as needed
- Blue Spirulina Powder, as needed
METHOD
-
To make the pink vermicelli, bring them to a boil, then add 1 tbsp. of pink pitaya powder. Cook for about 2 mins. Drain and set aside. For the Thai rice noodles, cook a bit longer, for about 6-8 minutes with the blue spirulina powder. Drain and set aside.
-
Scoop quinoa into the bottom of your coconut bowl, then add the mixed greens on top
-
The fun part! Assemble your rainbow buddha bowl with all the veggies, including the noodles.
- Serve with a simple lemon and olive oil vinaigrette, or create your own!
Nourish to flourish ~ Karine is plant-based holistic nutritionist living the island life in St. Martin. She loves all things matcha and she is a wife and a mother of two wonderful kids.
Instagram: https://www.instagram.com/plantpoweredkarine/
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