The Buddha Bowl
Straight forward but delicious and satisfying with a great mix of your macronutrients. A bowl of quinoa flavoured with a mustard and tahini sauce, topped with pumpkin seeds, warm brussell sprouts, and sliced avocado. A big favourite in the fall time.
WHAT YOU NEED:
2 cups cooked quinoa
2 tbsp rice vinegar
2 tsp coconut sugar
2 tbsp mustard or tahini
HOW TO MAKE IT:
Cook your quinoa. Read how to cook perfect quinoa at Cookie & Kate here.
Mix together your sauce ingredients, then spread the sauce over the quinoa.
Mix the sauce through the quinoa and add your toppings.
The quinoa stays good for a few days! Keep it in a sealed container in the fridge.