Green Buddha Bowl
This vegan Green Buddha Bowl with quinoa, zucchini, avocado, and spring onions is healthy yet filling and comes together in no time.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
- 1 cup quinoa uncooked
- 2 cups vegetable broth
- spray oil
- 2 zucchinis sliced
- 2 cups spinach
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 avocado sliced
- 2 spring onions sliced
- 1 batch Vegan Avocado Basil Pesto
In a medium pot, combine uncooked quinoa and vegetable broth and cook for about 20 minutes or until all the vegetable broth has been absorbed.
Meanwhile, spray oil a pan and sauté the zucchini for about 10 minutes. Add the spinach and cook until wilted. Season with salt and pepper.
For serving, combine quinoa with zucchini-spinach mixture. Add avocado and spring onions, followed by the Vegan Avocado Basil Pesto. Enjoy your Green Buddha Bowl!
Quick Tip: I highly recommend serving this Green Buddha Bowl with my Spring Onion Dip in addition to the Vegan Avocado Basil Pesto.
Calories: 385kcal | Carbohydrates: 40g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 932mg | Potassium: 839mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2610IU | Vitamin C: 27.9mg | Calcium: 111mg | Iron: 3.3mg