Warm Buddha Bowl (agf,veg) Recipe
Quinoa, zucchini, chickpeas, sweet potato, beets, cauliflower, avocado, cashew sauce
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Ingredients
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Bowl Ingredients
Method
Cooking Directions
- 1
Prepare the Quinoa
Rinse the quinoa under cold water. In a medium pot, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Roast the Vegetables
Preheat the oven to 400°F (200°C). Peel and dice the sweet potato, beets, and cauliflower into bite-sized pieces. Slice the zucchini. Toss the vegetables with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 25-30 minutes, or until they are tender and slightly caramelized.
- 3
Prepare the Cashew Sauce
In a blender, combine the raw cashews, water, lemon juice, garlic, and salt. Blend until smooth and creamy. Adjust the consistency with more water if needed.
- 4
