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Fall Buddha Bowl with Quinoa and Toasted Pecan Dressing

Amy
  • 35 minutes
  • Serves 2

INGREDIENTS

For the Dressing:

1/2 cup

pecan halves

2 tbsp

maple syrup

3/4

olive oil

1/4 cup

white wine vinegar

2 tbsp

shallot

Vegetable broth or water (to thin out)

For the Buddha Bowl:

1 cup

quinoa

2 cups

water or vegetable broth

1 cup

sliced brussel sprouts

1

sweet potato (skinned and chopped)

2 tbsp

olive oil

1 cup

arugula (or any blend of greens)

1/2

apple (chopped)

1/4 cup

cranberries

1/4 cup

pumpkin seeds