This vegan and healthy Buddha bowl takes 15 minutes to throw together. It’s gluten-free and easy.
Prep Time – 30 minutes
- 1 heaping cup quinoa, cooked*
- 1 handful baby greens (spinach or lamb’s lettuce)
- 1⁄4 cup cucumber, chopped
- 1⁄2 zucchini, spiralized or grated
- 1/3 cup purple cabbage, thinly sliced
- 1⁄2 cup edamame beans
- 1 avocado
Mustard Paprika Dressing
- 2 Tbsp. olive oil
- 2 Tbsp. apple cider vinegar
- 2 tsp. Dijon mustard
- 1 clove garlic, finely chopped
- 1⁄2 tsp. paprika
- pinch salt
- Prepare the veg: chop cucumber, spiralize zucchini using a spiralizer (or grate with a cheese grater), and thinly slice cabbage using a mandoline or a sharp knife. If using frozen edamame, steam for 3-5 minutes until al-dente.
- Between two bowls, divide cooked quinoa*, leafy greens, cucumber, zucchini, cabbage, edamame beans, and avocado.
- Prepare dressing by mixing oil, apple cider vinegar, mustard, diced garlic, paprika and salt. Stir well with a fork to combine. Pour dressing over the Buddha Bowl, using as much as desired.
*To make 1 cup of cooked quinoa: combine 1/3 cup quinoa and 2/3 cup water in a pot. Bring to a boil, then reduce heat and simmer for 12 15 minutes. I like to prepare a big batch of quinoa to last me through the week, so it’s ready for Buddha bowls like this. Quinoa will keep in the fridge for up to one week.
Mustard Paprika Dressing will keep in the fridge for up to 5 days. I’ve used a spiralizer to make my zucchini into noodles; however, it’s not necessary for this recipe. If you don’t have one, simply grate the zucchini using a cheese grater.
I’ve used a mandoline to thinly slice my cabbage; however, it’s not necessary for this recipe. If you don’t have one, simply slice the cabbage very thinly with a sharp knife.
Nutrition facts per serving
Calories 465; protein 11 g; fat 32 g; carbs 28 g.
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