Buddha Bowl



  • Cooked quinoa
  • Broccoli
  • Leeks
  • Mushrooms
  • Garlic
  • Squash
  • Carrots
  • Red Cabbage
  • Green Onion
  • Peanut Butter
  • Olive Oil
  • Soy Sauce
  • Sriarcha

Quinoa in the rice cooker add water (it will expand more than rice so beware of overfilling). Mince your garlic or finely chop and begin sautéing on medium heat in olive oil, add your leeks, squash, mushrooms and cook until soft. Add your broccoli and a heaping tablespoon of peanut butter, drizzle with soy sauce and stir together. I like my broccoli to still have a slight crunch, if you don’t, add it at the same time as your squash. Once the peanut butter has melted, remove your pan from the hot plate.

Spoon your cooked quinoa into a bowl, add your stirfry on top of that and then top THAT with chopped raw carrot, red cabbage and green onion. If you like sriracha, this is a good bonus!

I use this combination of peanut butter and soy sauce on many varieties of vegetable stir fries and rice/quinoa. Usually it comes down to what I have in my fridge. Hope you get a little easy inspiration from this tasty bowl!




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