Vegan Buddha Bowls
Easy nutritious quinoa vegetable bowls
- 1 cup cooked quinoa
- 2 heads bok choy
- 1/3 cup asparagus
- 2 tablespoons raw pecans
- 1/2 cup bell pepper orange, red, or yellow sliced
- 3 tablespoons radishes sliced
- 1/4 cup avocado sliced
- 1/4 cup purple cabbage
- 1/3 cup kidney beans
- 2 tablespoons toasted pine nuts
- 1 tablespoons avocado oil
- 2 tablespoons apple cider vinager
- 2 tablespoons balsamic vinegar
- 1 clove garlic minced
- salt/pepper to taste
Cook quinoa according to package directions and allow to cool.
Preheat the grill.
Rub asparagus and bok choy with olive oil and dust with salt. Put into grill basket.
Grill the bok choy and asparagus until they are soft but firm.
Heat a small skillet and add the pine nuts. Toss frequently to toast. Remove from the skillet and allow to cool.
Add 1 cup cooked quinoa and the vegetables to each bowl. Sprinkle with pine nuts.
Mix the oil, minced garlic, and vinegar in a small container. Pour the dressing over the Buddha bowl and enjoy!
Serving: 1gCalories: 418kcalCarbohydrates: 43gProtein: 13gFat: 23gSaturated Fat: 2gPolyunsaturated Fat: 19gSodium: 82mgFiber: 10gSugar: 8g