Toasted Sesame Ginger Buddha Bowl

This buddha bowl recipe is super fresh, yummy and versatile. To make ahead - cook the quinoa, make the vinaigrette and prep the veg - refrigerate until you are ready to assemble.

Ingredients

3 tablespoons Toasted Sesame Ginger

Buddha Bowl Seasoning

1 cup quinoa

3 tablespoons hoisin sauce

2 tablespoons rice wine vinegar

1 tablespoon lime juice

1 teaspoon dark brown sugar

2 teaspoons toasted sesame oil

2 teaspoons sambal oelek (optional)

1 cup Radicchio, shredded (kale, red cabbage are good substitutes)

1 cup edamame, shelled

4 carrots, box shredded

8 radishes, thinly sliced

4 scallions, thinly sliced

Recipe Info

Difficulty Level:

Easy

Prep Time:

20 minutes

Cook Time:

20 minutes

Total Time:

40 minutes

Serving size:

4

Directions

1. Cook the quinoa according to package directions; set aside.

2. To make the vinaigrette, whisk together the hoisin, rice wine vinegar, lime juice, brown sugar, sesame oil, sambal oelek and Toasted Sesame Ginger (or Buddha Bowl Seasoning) in a small bowl; set aside.

3. Divide the quinoa into 4 bowls. Top with radicchio, edamame, carrots, radish and scallions. Serve with spicy vinaigrette.

See Victoria's suggestions for gluten-free substitutions for this recipe here.

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Recipe Tip:

Swap out the quinoa for brown rice or any of the vegetables for whatever you have on hand. Sauteed chicken or tofu makes a great addition to this bowl.