Summer Glow Buddha Bowl with House Vinaigrette

Name: Summer Glow Buddha Bowl with House Vinaigrette
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Canadian
Ingredients: 3 tablespoons (45 mL) red wine vinegar; 2 tablespoons (30 mL) fresh lemon juice; 2 tablespoons (30 mL) Dijon mustard; 1 medium garlic clove, minced; 2 teaspoons (10 mL) pure maple syrup, or more to taste; 1/2 teaspoon pink Himalayan salt or fine sea salt, or to taste; Freshly ground black pepper, to taste; 6 to 8 tablespoons (90 to 125 mL) extra-virgin olive oil, to taste; 1 1/2 cups (300 g) uncooked quinoa (I use rainbow, but any kind works); 2 tablespoons (30 mL) extra-virgin olive oil; 2 cups (180 g) fresh green beans, ends trimmed and chopped into bite-sized pieces; 2 cups (170 g) fresh snap peas, ends trimmed and chopped into bite-sized pieces; 2 cups (220 g) yellow zucchini, sliced into half-moons; Pink Himalayan salt or fine sea salt, or to taste; 1 to 2 cups (30 to 60 g) fresh baby spinach; 1 medium carrot, peeled and spiralized/julienned*; 1 medium beet, peeled and spiralized/julienned**; 1 to 2 large ripe avocados, pitted and sliced; 3/4 cup (120 g) toasted pepita seeds***

Instructions

Prep:20minCook:25min

Like most plant-based bowl recipes there are a few different components that need to be prepped for this Buddha Bowl, but I'm happy to say they're all incredibly easy to whip up. I like to prepare the House Vinaigrette and quinoa in advance, maybe the day before or the morning of. This way, the bowls come together incredibly fast. While I created this bowl with summer in mind, rest assured that you can swap out the summer veggies for seasonal veggies all year long. You can also boost the protein by adding your favourite beans/legumes. This bowl is inspired by Kerr Street Cafe's Buddha Bowl.

Updated at: Thu, 21 Nov 2024 15:06:47 GMT