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
- 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
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.