Market Truffalo Bowl Recipe
Make Market Truffalo Bowl Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Vegetables
Truffalo Sauce
Toppings
Method
Preparation of Base
- 1
Cook Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa to the boiling broth, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed. Remove from heat and let it stand for 5 minutes, then fluff with a fork.
Preparation of Vegetables
- 2
Chop Vegetables
While the quinoa is cooking, wash and chop 1 cup of cherry tomatoes in half. Dice the cucumber and red bell pepper into bite-sized pieces. Cut the avocado in half, remove the pit, and slice it into cubes. Finely chop 0.5 cup of fresh cilantro.
Preparation of Truffalo Sauce
- 3
Make the Sauce
In a bowl, combine 0.5 cup of buffalo sauce, 2 tablespoons of truffle oil, 0.5 cup of Greek yogurt, 1 tablespoon of honey, and 1 teaspoon of garlic powder. Mix well until smooth. Add salt and black pepper to taste. Adjust the flavors as desired.
Assemble the Bowl
- 4
Combine Ingredients
In a large bowl, add the cooked quinoa as the base. Top with chopped cherry tomatoes, cucumber, red bell pepper, avocado, and cilantro. Drizzle the Truffalo sauce generously over the top.
- 5
Add Toppings
Sprinkle 0.5 cup of crumbled feta cheese and 0.25 cup of pumpkin seeds over the assembled bowl for added flavor and crunch.