Go Back
Print

Asian Inspired Buddha Bowl

Ingredients

Ingredients:

    Spicy Peanut Sauce

    • 1/4 cup smooth peanut or almond butter
    • 1/4 cup water
    • 1 tbsp coconut aminos
    • 1 tbsp fresh squeezed orange juice
    • 1 tsp sriracha sauce optional
    • 2 teaspoons fresh ginger minced
    • 2-3 garlic cloves
    • Salt to taste

    Quinoa

    • 1 cup quinoa
    • 2 cups warm water
    • 1 tbsp apple cider vinegar or 2 tbsp kefir

    Buddha Bowl

    • 2 golden beets sliced and skin removed
    • 8 bunches of baby bok choy rinsed
    • 1 cup of romanesco
    • kraut of choice
    • ½ avocado sliced
    • black sesame seeds to garnish

    Instructions

    Directions:

    1. Rinse quinoa thoroughly, then soak overnight at room temperature. Rinse thoroughly until all bubbles are gone and your water runs clear. To cook quinoa, add to a saucepan with 1 cup of water, bring to a boil, then reduce to a simmer and continue to cook for an additional 12 minutes. Fluff with a fork, and store in a sealed glass container in the refrigerator.

    2. In a large saucepan, insert a steamer basket and top with 1-2 inches of water – be sure to keep the water level under the basket. Bring to a boil, then reduce to a low/medium heat.

    3. Place romanesco, bok choy and beets in the basket and steam for approx 5-6 mins. Veggies should be tender when pierced with a sharp knife, but they should still have a nice crunch.

    4. In a bowl, build your buddha bowl starting with a spoonful of quinoa, followed by veggies. Top with kraut and avocado and a healthy drizzle of spicy peanut sauce. Serve with a sprinkle of black sesame seeds.

    5. Enjoy!