Nothing better than this delicious Asian Buddha bowl when it's hot! Refreshing, tasty and full of color!

 

Asian buddha bowl

 

Makes 2 bowls 

 

INGREDIENTS

Pain

2 cups of cooked quinoa
2 tablespoons of coconut oil
1 cup spring mix or spinach 
1/2 cup grated carrots
1/2 cup grated beets
1/2 cup edamame, peeled
1 / 4 cup of organic sultana raisins
1/4 cup of'' organic dry roasted peanuts
1/4 cup kimchi *
2 tablespoons green onions, thinly sliced

Ginger Miso Dressing:

2 tablespoons of fresh ginger, chopped
1 small garlic clove, minced
2 tablespoons of miso 
2 tablespoons of toasted sesame oil
3 tablespoons of natural sesame butter
1 tablespoon of maple syrup
2 tablespoons of lemon juice (about 1 lemon)
1/2 cup of water

 

INSTRUCTIONS

 

1. Rinse and drain the uncooked quinoa. Cook the quinoa according to the package directions. 
2. While the quinoa cooks, prepare the vinaigrette.
3. Place all the ingredients in a blender and blend until smooth. Pour into a jar with an airtight lid and set aside.
4. When the quinoa is cooked, add 1 cup to the bottom of two bowls. Add 1 tablespoon of coconut oil to each and mix until the coconut oil has melted.
5. Top the quinoa with the spring mixture, grated carrots and beets, edamame, raisins, peanuts, kimchi and green onions, distributing evenly between each bowl. Use your hands to separate the ingredients into categories.
6. Drizzle with the ginger miso dressing.
7. Enjoy!

 

 

* I make my Kimchi myself but I used the one from Gardens in Motion. I had the chance to discover this farm in my area last year and I fell in love with their kimchi!

 

 

Bon appétit!

Caroline 
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