Jane's Buddha Bowl
Go ahead and get creative with this one! Sauté whatever veggies you have with this flavorful blend of rice vinegar, liquid aminos, sesame oil, turmeric, harissa and nutritional yeast. Serve your veggies over quinoa mixed with hummus and lime. Sprinkle with avocado and toasted pumpkin seeds or favorite nut or seed. Yum! Yum! Yum!
Ingredients
Veggies
- 2 yellow onions sliced
- 2 cups cauliflower 1/2-1 inch pieces
- 2 cups purple cabbage shredded
- 1 red pepper sliced
- 1 zucchini cubed 1/2-1 inch
- tofu cubed 1/2-1 inch
- 2 tablespoons Sesame oil
- rice vinegar generous sprinkle to taste
- liquid aminos generous sprinkle to taste (slowly, as it will quickly become salty)
- 1 tablespoon turmeric
- 1 tablespoon Harissa moroccan spice blend if you have some, more if desired
- 2 tablespoons nutritional yeast adjust to taste
Quinoa
- 6 cups cooked quinoa
- 3/4 cup roasted red pepper hummus
- 6 teaspoons lime juice
Sprinkle on Top
- Avocado sliced or diced, sprinkled on top
- toasted pumpkin seeds, slivered almonds or sesame seeds or favorite nuts or seeds, sprinkled on top
Instructions
- 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.
- 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.