RECIPE BY TWOSPOONS.CA
With room for customization, this buddha bowl will be your next favourite mid-week meal. Simply substitute your favourite or in-season vegetables and you'll have yourself a very nourishing meal.
INGREDIENTS (SERVES 4)
- BUDDHA BOWL
- Quinoa, 1 cup (uncooked)
- Water, 2 cups
- Turmeric Powder, 1/2 tsp
- Sea Salt, a pinch
- Edamame Beans, 1 cup
- Zucchini, 1 (spiralized)
- Carrot, 1 cup (grated)
- Beetroot, 1 cup (cooked and chopped into cubes)
- Avocado, 1 (sliced)
- Cucumber, 1/4 (thinly sliced)
- Hummus, 1/2 cup
- GARLIC TAHINI DRESSING
- Tahini, 1/4 cup
- Limes, 2 (juice only)
- Garlic, 2 cloves (finely chopped)
- Salt & Pepper, to taste
- Water, 2 tbsp (to thin out)
METHOD
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Start by cooking quinoa. In a saucepan add 1 cup quinoa to 2 cups water. Bring to a boil then reduce heat, add turmeric and pinch sea salt, and simmer for 12-15 minutes or until cooked and pillowy.
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Divide quinoa, edamame, zucchini, carrots, beetroot, avocado and cucumber between four Coconut Bowls. Divide hummus between each bowl.
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Prepare dressing: In a small bowl, add 1/4 cup tahini, the juice of 2 limes, finely chopped garlic, and a pinch of salt and pepper. Whisk to combine. Add splashes of water as desired for thinning, I used about 2 tablespoons. Drizzle over buddha bowls and serve.
Hannah Sunderani is the plant-based food blogger behind Two Spoons, where she creates recipes worth sharing! She is an editor @thefeedfeed and contributor to @bestofvegan. Her recipes are intended for all eaters, from the vegan skeptic to the vegan veteran to show just how delicious plant-based eating can be.
Instagram: @twospoons.ca
Website: https://www.twospoons.ca/
