Rainbow Buddha Bowls

Rainbow Buddha Bowls
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Ingredients
 quinoa
 broccoli
 baby corn
 red peppers
 courgette
 chopped red onions
 chopped garlic
 avocado oil (or preferred oil)
 stock
 Himalayan salt
 1 carton of organic chickpeas in water
 purple carrot
 tahini
 black sesame seeds
Method
1

Begin cooking your quinoa

2

Whilst the quinoa cooks, put some broccoli and baby corn to steam

3

Finely chop some red peppers & courgette

4

In a pan, sautée your garlic and red onions in avocado oil (any oil can be used)

5

Throw in your chopped red peppers & courgette

6

Add some stock & Himalayan salt

7

Add your cooked quinoa

8

Open a carton of organic chickpeas in water

9

Slice your purple carrots and cut them into fun shapes if you wish (I cut mine into heart and star shapes)

10

Arrange your steamed broccoli, baby corn, quinoa mix, organic chickpeas and purple carrots in a bowl

11

For the finishing touch, sprinkle a little tahini and black sesame seed over the top

Ingredients

Ingredients
 quinoa
 broccoli
 baby corn
 red peppers
 courgette
 chopped red onions
 chopped garlic
 avocado oil (or preferred oil)
 stock
 Himalayan salt
 1 carton of organic chickpeas in water
 purple carrot
 tahini
 black sesame seeds

Directions

Method
1

Begin cooking your quinoa

2

Whilst the quinoa cooks, put some broccoli and baby corn to steam

3

Finely chop some red peppers & courgette

4

In a pan, sautée your garlic and red onions in avocado oil (any oil can be used)

5

Throw in your chopped red peppers & courgette

6

Add some stock & Himalayan salt

7

Add your cooked quinoa

8

Open a carton of organic chickpeas in water

9

Slice your purple carrots and cut them into fun shapes if you wish (I cut mine into heart and star shapes)

10

Arrange your steamed broccoli, baby corn, quinoa mix, organic chickpeas and purple carrots in a bowl

11

For the finishing touch, sprinkle a little tahini and black sesame seed over the top

Rainbow Buddha Bowls
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