Nutty Vegan Buddha Bowl

Introduction
Welcome to a delightful journey of nutty flavors and wholesome textures. This unique vegan recipe is designed to bring comfort and joy to your lunchtime. Featuring a blend of hearty ingredients and rich, nutty accents, this dish is not only nutritious but also incredibly satisfying.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1/2 cup roasted almonds, chopped
- 1/2 cup roasted cashews, chopped
- 1 avocado, sliced
- 1 cup shredded purple cabbage
- 1 carrot, julienned
- 1/2 cup edamame beans, cooked
- 2 tbsp sesame seeds
- 1/4 cup tahini
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- Juice of 1 lemon
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water and drain.
- In a pot, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
- Fluff quinoa with a fork and set aside to cool.
- In a small bowl, whisk together tahini, soy sauce, maple syrup, lemon juice, and minced garlic to create the dressing. Season with salt and pepper to taste.
- In a large bowl, combine cooled quinoa, roasted almonds, roasted cashews, shredded cabbage, julienned carrot, and edamame beans.
- Drizzle the dressing over the salad and toss to combine.
- Serve the salad in bowls, topped with sliced avocado and sprinkled with sesame seeds.
Enjoy this warm and nourishing meal, perfect for a cozy lunch. It's sure to become a new favorite, offering a delightful blend of flavors that celebrate the essence of a nutty, vegan cuisine.
Hiroshi
Nutritionfacts | Calories: 600, Protein: 18g, Fat: 40g, Carbohydrates: 50g, Fiber: 10g |
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Preparation Time | 30 minutes |
Allergy Information | Nuts, Soy, Sesame |