- 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
- Amazingly delicious
- Super simple