Rainbow Buddha Bowl

rainbow buddha bowl recipe shed for the wed nutrition meal plans cookbook teaser

Coming 'atcha today is another teaser for the Shed cookbook!! Guys, seriously, I'm too excited to share it with you soon! Another tasty #plantbased veggie, fiber-heavy, meal. All of those things don't typically mean delicious, but I swear guys, this buddha bowl is LIT. I'll let the recipe and photo speak for itself! Xx - AHS


Rainbow Buddha Bowl

Serves 3 

Ingredients

  • 1⁄2 cup uncooked quinoa, rinsed
  • 1 cup water
  • 1 tbsp coconut oil
  • 1⁄2 yellow onion, diced
  • 1 clove garlic, minced
  • 2 carrots, peeled and diced
  • 2 bell peppers, sliced (for some color!)
  • 1 (12 oz) bag broccoli florets (steam-able in bag preferable)
  • 1 1⁄2 tbsp liquid aminos
  • 2 tbsp organic almond butter
  • Pepper

Instructions

Place quinoa and water in a small pan over high heat. Once it boils, turn heat down and simmer until water is absorbed, approximately 10 minutes. Set aside.

In a wok (or large frying pan) heat coconut oil over medium-high heat. Add onion, garlic, carrots and optional bell peppers. Stir frequently until onion
is translucent, 3-5 minutes. Steam broccoli in microwave for about 3 minutes.*

Add broccoli and quinoa to wok, stir. Add liquid aminos and almond butter, mixing thoroughly so everything is coated. You can add a little bit more liquid aminos, if necessary. Pepper to taste. Serve warm.

*Alternatively, you can steam the broccoli in the pan, but takes longer. Add broccoli to the pan with the other vegetables, and place a lid on top. Check frequently until broccoli is bright green. The texture may be a bit different, but equally yummy.