Kung Pao Buddha Bowls Recipes

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KUNG PAO BUDDHA BOWLS



Kung Pao Buddha Bowls image

Provided by Lee Hersh

Time 30m

Yield 4

Number Of Ingredients 13

1 cup quinoa
2 cups water
2 tablespoons sesame oil
2 cloves garlic, minced
1/4 cup green onion, minced
1 15 oz can chickpeas
4 cups broccolini
1 heaping cup matchstick carrots
2 tablespoons tamari (soy sauce or coconut aminos)
1 tablespoon sriracha
1 tablespoon chili paste
1 tablespoon honey
peanuts, sesame seeds, and green onion

Steps:

  • In a large pot, bring quinoa and water to a boil. Cover and lower the heat to low and let simmer for around 20 minutes or until all the water has evaporated.
  • Place sesame oil in a large pan and heat on medium/high heat. Then, add in the vegetables and beans and sauté for 3-5 minutes to lightly cook the veggies so that they are still crunchy. Once veggies are at the desired texture add in the sauce ingredients and sauté for a few minutes.
  • Follow the instructions here, but use cilantro and add a tablespoon or two more of olive oil to make it saucier!
  • Prep bowls by separating the quinoa out into 4 portions. Then do the same with the veggies. Top with peanuts, sesame seeds, green onion, and a few tablespoons of the Green Goddess Dressing.

Nutrition Facts : ServingSize 1/4, Calories 400 calories, Sugar 8, Fat 10, Carbohydrate 59, Fiber 8, Protein 15

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