Garden Veggie Vegan Buddha Bowl
Ingredients
The base
-
⅔
cup
cooked rice (blended wild and white or brown)
-
⅔
cup
cooked quinoa
The toppings
-
1
cup
whole radish (about 5-6)
-
½
cup
crunchy spicy peas or chickpeas
-
¼
cup
roasted pumpkin seeds
-
⅓
cup
raisins or dried berries
-
2
cups
watercress (bunched)
-
1
piece
shallot (sliced)
-
to taste
sea salt and pepper
-
1
tbsp
oil and vinegar or dressing
-
½
teaspoon
crushed garlic (optional)
Garnish
Instructions
- Cook the rice and quinoa according to package instructions or use leftovers.
- Slice the radishes and shallots.
- Clean and remove stems from the watercress.
- Arrange all ingredients in one large bowl or two smaller bowls.
- Garnish with basil, sea salt, and pepper.
- Drizzle with oil and vinegar.
- Enjoy!
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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