So what do you do with that plethora of vegetables sitting in the fridge of the verge of rotting? Make a Buddha bowl! Jaime K. shows us one way to make a refreshing meal that can go with you to work on on a picnic.
|Spring green leaves||2 Cup (32 tbs)|
|Cooked quinoa||1/4 Cup (4 tbs)|
|Chick peas||1 Tablespoon|
|Roasted pumpkin||1 Tablespoon|
|Cooked mushrooms||1 Tablespoon|
|Sugar snap peas||5 , thinly sliced|
|Shredded purple cabbage||1/4 Cup (4 tbs)|
|Grated carrot||1/4 Cup (4 tbs)|
|Avocado||1/2 , sliced|
|Green onion||1 , sliced|
|For the tahini dressing|
|Tahini sauce||1/2 Cup (8 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Nutritional yeast||2 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Crushed red pepper||1/2 Teaspoon|
|Liquid amino||2 Teaspoon (brag's liquid amino) (Optional)|
|Water||1/2 Cup (8 tbs)|
For the tahini dressing – in a food processor, add in all the ingredients and blend until smooth. Set aside.
In a large bowl, place spring green leaves and arrange quinoa, chick peas, pumpkin, mushrooms, sugar snap peas, purple cabbage, carrot, avocado and green onion on top. Drizzle tahini dressing over it.
Garnish with some pumpkin seeds and serve.