Happy Buddha Bowl

Prep time

10 minutes

Cook time

10 minutes

Servings

“Buddha bowl” is a contemporary term for a variety of dishes that are made with raw and roasted vegetables, various greens and beans, and a healthy ancient grain such as quinoa or amaranth. Our Happy Buddha Bowl recipe will put a smile on any vegetarian’s face!

Ingredients

1 cup cooked Quinoa Whole Grain, Organic

¼ cup Tamari Almonds

¼ cup Rice Bran Oil

¼ cup Brussels sprouts

1 stalk bok choy, cleaned and halved

¼ cup enoki mushrooms

½ avocado, sliced

¼ cup peanut butter

1 tablespoon organic soy sauce

3 teaspoons Agave Nectar, Light & Organic

2 tablespoon rice wine vinegar

1 teaspoon mustard

¼ teaspoon chili powder

Directions

In a small bowl, toss bok choy in one tablespoon rice wine vinegar and set aside.
Place ⅛ cup peanut butter, ½ tablespoon of soy sauce, and 1 teaspoon of agave nectar into your cooked quinoa.
Place Brussels sprouts in pan or grill for 2 to 3 minutes or until charred.
Toss with chili powder and one teaspoon of agave nectar and set aside.
In a blender combine ½ teaspoon of soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon agave nectar, ⅛ cup peanut butter, and mustard and blend for one minute or until fully combined.
Slowly drizzle in rice bran oil until vinaigrette is formed.
In a bowl, place peanut-infused quinoa. Add pickled bok choy, grilled Brussels sprouts, sliced avocado, whole enoki mushrooms, and chopped tamari almonds.
Drizzle soy peanut vinaigrette and enjoy!