Green Goddess Buddha Bowl
Buddha bowls are easily one of my favourite dinners. Quick to make, fresh, filling, delicious, and also great leftover. They are also super versatile and just using a different sauce creates a whole new taste. This one features a zesty peanut sauce (that is also delicious with salad rolls, grilled tofu, pretty much anything and everything). Enjoy!
Green Goddess Buddha Bowl
Ingredients
- 1 cup uncooked quinoa
- 1 tsp coconut oil
- 1/2 tsp salt
- 1 zucchini
- 2 carrots
- 3/4 cup edamame
- 2 cups spinach
- 1/4 cup cilantro
- 1/4 cup green onions
- 3 tbsp hemp hearts
- 3 tbsp nutritional yeast
Peanut Sauce
- 1/4 cup natural peanut butter
- 1/4 cup hot water
- 1 fresh squeezed lime
- 1 tsp garlic powder
- 1 tbsp soy sauce
- 1 tbsp sriracha
- 1/2 tsp vegan worcestershire sauce
- 1 tsp maple syrup
Instructions
- Start cooking the quinoa with 2 cups water, coconut oil and salt.
- For the peanut sauce, whisk the peanut butter and hot water together. Mix in the remaining ingredients. Taste the sauce and adjust for your preferences as desired. (more sriracha for more spice, more lime juice for more tartness, more maple syrup for sweetness, more water for a thinner sauce)
- Spiralize the zucchini and carrots. Chop the cilantro and green onions.
- Heat the edmamame beans according to instructions on the bag.
- Once the quinoa is done, assemble the bowls! Place spinach on one side, quinoa on the other, then zucchini and carrot noodles, edamame, cilantro, green onions, peanut sauce, and finally sprinkle with hemp hearts and nutritional yeast. Makes 3-4 buddha bowls.