Jane’s Buddha Bowl
  • 2 yellow onionssliced
  • 2cups cauliflower1/2-1 inch pieces
  • 2cups purple cabbageshredded
  • 1 red peppersliced
  • 1 zucchinicubed 1/2-1 inch
  • tofucubed 1/2-1 inch
  • 2tablespoons Sesame oil
  • rice vinegargenerous sprinkle to taste
  • liquid aminosgenerous sprinkle to taste (slowly, as it will quickly become salty)
  • 1tablespoon turmeric
  • 1tablespoon Harissa moroccan spice blendif you have some, more if desired
  • 2tablespoons nutritional yeastadjust to taste
  • 6cups cooked quinoa
  • 3/4cup roasted red pepper hummus
  • 6teaspoons lime juice
Sprinkle on Top
  • Avocadosliced or diced, sprinkled on top
  • toasted pumpkin seeds, slivered almonds or sesame seedsor favorite nuts or seeds, sprinkled on top
  1. 1. Mix cooked quinoa, hummus and lime. Set aside. 2. Sautee onions in sesame oil until soft. Add other veggies, vinegar, aminos and spices, stir and cook until just softened. Mix in nutritional yeast. 3. Put 1 cup quinoa mixture in bowl. 4. Top generously with veggie mix. 5. Top with avocado and seeds or nuts. 6. Serve.
  2. To cook quinoa, first make sure your quinoa is rinsed. Then cook 1 cup of quinoa to 2 cups of water on the stove for about 15-20 minutes until water is absorbed, stirring occasionally, then fluff with a fork and let sit for a few minutes.