Sunshine Buddha bowl with Tahini sauce

INGREDIENTS

  • 4 cups cooked quinoa
  • 4 Cups fresh raw crunchy veggies, grated and/or sliced – grated beets, grated carrots, radish, cucumber, peppers, tomatoes or roasted diced butternut, broccoli , avocado , 
  • 2 cups packed leafy green–kale, 
  • 2 T chives or scallions- chopped
  • 2 T sunflower seeds

Sunflower Seed Tahini sauce:

  • ¼ cup sunflower seeds – roasted or raw
  • ¼ cup fresh orange juice ( half an orange)
  • 2 tablespoons apple cider vinegar
  • ½ cup water
  • 1-2 cloves garlic
  • 1 tablespoon fresh ginger ( optional)
  • 1 tsp toasted sesame paste ( tahini )
  • 1 tsp honey ( optional)

PREPARATION

 
  • Prep all veggies (peel- then grate or slice).
  • Make sunflower tahini sauce– place all ingredients in a blender and blend until smooth.
  • When quinoa is cooked, divide among 4 bowls. Top with chopped kale. Arrange veggies aside.
  • Drizzle with tahini sauce. Garnish with chopped chives ( or scallions ) and sunflower seeds.

 

If you love delicious bowls of plant- based goodness, then you’ll like this vegan Buddha bowl it is :

  • Super healthy
  • Colorful
  • Satisfying
  • Amazingly delicious
  • Super simple