Packed with flavour and nutrition, this buddha bowl will not disappoint! Try switching out the salmon for chicken or the quinoa for sprouted rice to mix it up.
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1/4 Cup Carrot (shredded or diced)
1/4 Cup Red bell pepper (diced)
1/2 Mango (diced)
1/4 Cup Cucumber (diced)
1/4 Cup roasted chickpeas (canned)
2/3 Cup Wild sockeye salmon (can substitute black beans for vegan option)
1/4 Cup cooked sprouted quinoa
1/2 head Romaine Lettuce
1/4 Cup Baked sweet potato
1/4 Cup Avocado
2 Tablespoons Sprouted pumpkin seeds
Dressing
1/2 Cup olive oil
1/4 Cup red wine vinegar
1 Tablespoon Dijon mustard
1 Tablespoon maple syrup or honey
Salt and pepper to taste
Servings1
Prep Time
20 min
Cook Time
30 min
How To Make Itt
Cube and lightly coat sweet potato in olive oil, salt, and pepper. Bake at 375 for 20-25 minutes or until tender. Remove from oven and let cool
Cook quinoa according to package directions. While quinoa is cooking, dice carrot, bell pepper, mango, cucumber, and chop lettuce to bite sized pieces - add to bowl
Once quinoa is cooked, remove from heat and let cool
Add all dressing ingredients to a jar and shake until combined
Add quinoa, pumpkin seeds, sweet potato, and avocado to the bowl and add desired amount of dressing. Lightly toss and enjoy!
