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Crunchy Quinoa Buddha Bowl with Ginger-Almond Dressing

by Livestrong_Recipes  |  Feb 10, 2019

Crunchy Quinoa Buddha Bowl with Ginger-Almond Dressing
Photo Credit: MeganBetteridge/ adobe stock
  1. PREP
  2. 35 m
  • COOK
  • 20 m
  • TOTAL
  • 55 m

Sarah Cook, the blogger behind MakingThymeForHealth.com, says the dressing is so addictive, “you will have to resist licking it out of the bowl.” Challenge accepted.

INGREDIENTS

SERVES 6

  • 3 cups Diced Sweet Potatoes
  • 1 tbsp Avocado Oil
  • 3 cups Quinoa (cooked)
  • 3 cups Green Cabbage, Raw
  • 3 cups Shredded Red Cabbage
  • 1/2 cup Onions, Green, Raw
  • 1/2 cup Cilantro
  • 3/4 cup Raw Almonds
  • 1 dash Sea Salt, Coarse, Mediterranean
  • 1/3 cup Almond Butter, Crunchy Unsalted
  • 1/3 cup Extra Virgin Olive Oil
  • 1 tbsp Garlic
  • 1 tbsp Fresh Ginger Root
  • 1/3 cup 100% Lime Juice
  • 1 tsp Water

DIRECTIONS

1 For the sweet potatoes: Preheat the oven to 450°F then line a baking sheet with parchment paper. Toss the sweet potato pieces in one tablespoon of high-heat oil and spread them out onto the baking sheet so that they aren’t touching.
2 Sprinkle them with salt and then place on the top rack for 20 minutes, until crispy.
3 Set aside to cool for at least 15 minutes.
4 For the dressing: Add the almond butter, olive oil, garlic, ginger and lime juice to a food processor and blend until smooth. Add water as needed to thin until desired consistency is reached.
5 To prepare bowl: Transfer the cooked quinoa to a large bowl. Then add the cabbage to the bowl along with the dressing and toss together until coated.
6 Add the cilantro, chopped almonds and green onion and gently toss together.
7 Distribute into bowls to serve immediately. Or you can refrigerate for up to three days in an airtight container.