Vegan Buddha Bowls with Forbidden Rice and Avocado
Easy, tasty vegan Buddha bowls.
Ingredients
- 1 cup quinoa prepared
- 1 cup forbidden rice prepared as directed on package
- 1 can chickpeas
- lime juice
- 1/8 teaspoon paprika
- 1 clove garlic diced (tiny)
- 1 teaspoon grated ginger
- tomato slices
- 1/2 avocado sliced
- clover sprouts
- tamari sauce gluten-free soy sauce
Peanut Sauce
- 2/3 cup plain peanuts
- quarter size chunk of ginger
- 1 small pearl onion
- squeeze of lime juice
- dash of salt and pepper
- 1/2 serrano chili
- 1/2 cup water
Instructions
- Cook quinoa and forbidden rice as directed on packages.
- Coat chickpeas with lime juice, paprika, garlic, and grated ginger. Roast in skillet until slightly brown.
- Divide quinoa, chickpeas, and rice in a bowl. Top with slices of tomato, avocado, and clover sprouts. Sprinkle with tamari sauce and peanut sauce.
- To make peanut sauce, mix all ingredients in blender until smooth. Enjoy!