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Southwest Buddha Bowl
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Ingredients:
| SOUTHWEST QUINOA |
| Serves- 4 |
| 1 tablespoon EVOO |
| 1 cup quinoa |
| 1 small white onion diced |
| 2 cloves garlic, minced |
| 1 teaspoon cumin |
| 1 teaspoon coriander |
| 1/2 teaspoon paprika |
| 1/2 teaspoon salt |
| 1 can black beans, drained and rinsed |
| 1 cup frozen corn |
| 2 tablespoons cilantro, chopped |
| LENTIL TACO MEAT |
| Serves 6-8 |
| 1 bag brown lentils |
| 1 medium chopped onion |
| 3 cloves garlic, minced |
| 1 teaspoon oil |
| 2 tablespoons chili powder |
| 4 teaspoon ground cumin |
| 2 teaspoon oregano |
| 6 cup water |
| 4 veggie bouillon cubes |
| 1 can chopped tomatoes |
| BOWL PREPARATION |
| Southwest Quinoa |
| Lentil Taco Meat |
| Pico de gallo |
| Hummus |
| Raw kale or spinach |
| Curt’s hot sauce |
Directions:
- Southwest Quinoa
- Heat EVOO, quinoa, diced onion, garlic and spices on medium heat until fragrant (about 3-5 min). Add 2 cups of water and cook until all water has evaporated (about 20 min on stove or 1 min in pressure cooker at full pressure). Fold in black beans and corn when still warm!
- Lentil Taco Meat
- Add all ingredients to pot and cook about 30 minutes. Can place all in crock pot on high and cook for 8-12 hours.
- Bowl Preparation
- Fill half the bowl with Southwest Quinoa and half the bowl with lentil taco meat. Place a handful of freshly chopped kale or spinach on one side and 2 heaping spoonfuls of pico de gallo on the other side. Place your favorite hummus on top and dash with your favorite Curt’s hot sauce!
- Use the quinoa as a base for meals throughout the week! Top with dressing, warm up, eat cold, fold in some cherry tomatoes, top with your favorite salsa or vegetable!
- Use the lentil taco meat as base in tacos, top on sweet potatoes, or as a main dish served with avocado. Top with salsa, pico de gallo, non-dairy cream cheese and fresh cilantro!
- Note
- Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
| See more vegan recipes from Liz Gary | |
| Course: | Dinner |
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