Buddha Bowl

dinner

Grain Bowl Dinner Leafy Greens Beans/Legumes Gluten-Free Winter Recipes
SERVINGS
2 2
PREP & COOK TIME
25 min
CALORIES
481
FAT
13g
CARBOHYDRATES
70g
PROTEIN
21g

MAIN INGREDIENTS

  1. 1.5 cups Quinoa
  2. 3 cups and 6 tablespoons water, used in several steps*
  3. 2 cups shredded red cabbage
  4. 3 cups curly kale
  5. 1 can black beans
  6. 4 tablespoons sauerkraut
  7. 3 tablespoons tahini
  8. 1 tablespoon ginger
  9. 1 teaspoon rice wine vinegar
  10. 2 tablespoons sesame seeds
  11. *not included

TOOLS

  • Large Sauté Pan
  • Small Pot
  • Small Bowl

INSTRUCTIONS

1

Prep: Rinse and dry the produce. Remove stems from the kale and slice into ½ inch ribbons. Peel and mince the ginger. Rinse and drain the black beans and set aside.

2

Pour quinoa and 3 cups water into a small pot. Bring to a boil, then reduce heat. Cover and simmer until quinoa grains are tender, about 10-15 minutes.

3

Meanwhile, sauté the cabbage with 2 tablespoons water in a large sauté pan over medium heat. Stir occasionally and cook until cabbage is softened and bright purple, about 5 minutes.

4

Add the chopped kale to the pan, cover and reduce heat to low. Allow kale to cook until slightly wilted and bright green, about 5 minutes.

5

While vegetables are steaming and quinoa is cooking, make the dressing. In a small bowl, whisk together the tahini, minced ginger, rice wine vinegar and remaining 4 tablespoons of water until you have a smooth and creamy consistency.

6

To serve, assemble each bowl with quinoa, cabbage, kale, black beans and sauerkraut. Top with ginger-tahini dressing and sesame seeds. Enjoy!