Healthy Vegan Buddha Bowl
Ingredients
- 1 cup quinoa, cooked
- 1 handful leafy greens (I used mache greens - a.k.a. lambs lettuce)
- 1/4 cup cucumber, chopped
- 1/2 zucchini, spirazlied or grated
- 1/3 cup purple cabbage, thinly sliced
- 1/2 cup edamame beans
- 1 avocado
Mustard paprika dressing
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tsp dijon mustard
- 1 clove garlic, diced (optional)
- 1/2 tsp paprika
- pinch salt
Preparation
Cook the quinoa according to package instructions
Chop the cucumber, thinly slice the purple cabbage, and grate or spiralize the zucchini
Prepare the edamame beans by steaming or heating if necessary
Slice the avocado
In a small bowl, whisk together the olive oil, apple cider vinegar, dijon mustard, diced garlic (if using), paprika, and salt to make the dressing
Assemble the Buddha bowl by layering the cooked quinoa, leafy greens, cucumber, zucchini, purple cabbage, edamame beans, and avocado in a bowl, then drizzle with the dressing
