Rainbow Buddha Bowl
- 1 cup quinoa, uncooked
- 1 small cucumber, thinly sliced
- 4 radishes, thinly sliced
- 1 small avocado, sliced or cubed
- 1 large carrot, peeled
- ½ cup edamame, shelled and thawed
- ½ yellow bell pepper, thinly sliced
- 1 cup loosely packed microgreens
- 1 cup loosely packed red cabbage, chopped
Make the quinoa according to package instructions. While the quinoa cooks, prepare the Sesame Miso dressing
In a small bowl or salad dressing shaker combine all the ingredients for the dressing and shake vigorously until well combined. Place in the refrigerator until ready to use.
Chop and prepare your vegetables.
When quinoa is ready, divide between 4 bowls. Equally divide the vegetables between the bowls. Top with Sesame Miso dressing and serve immediately.
Serving and Storing – Once assembled, these bowls should be served immediately. Serve it with your choice of sauce and your favorite nuts or seeds (optional). Leftovers should be stored separately. The sesame miso dressing can be stored in airtight containers in the refrigerator for up to 4 days. The vegetables and quinoa can be stored for 3 days.
Make in Advance – For quick, grab and go lunches, make the components of this bowl separately. When ready to eat, quickly assemble what you need and pack it for lunch.
Calories: 357kcal | Carbohydrates: 41g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Sodium: 508mg | Potassium: 574mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3325IU | Vitamin C: 44.7mg | Calcium: 102mg | Iron: 3.7mg