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Vegan Buddha Bowl with Spring Vegetables

beachbody.com
  • minutes
  • Serves 4

INGREDIENTS

2 cups

2-inch asparagus pieces

2 cups

Baby heirloom tomatoes

2 cups

Baby spinach, raw

2 cups

Chickpeas

1 cup

Sprouts, fresh

2 cups

Zucchini

1/4 tsp

Hot pepper sauce

3 tbsp

Lemon juice, fresh

1/2 tsp

Maple syrup, pure

2 tbsp

Tahini

2 cups

Quinoa, cooked

1/4 tsp

Black pepper, ground

1/4 tsp

Sea salt

2 tbsp

Sesame

1/2 tsp

Turmeric, ground

2 2/3 tbsp

Olive oil

2 tbsp

Hemp seeds

2 tbsp

Water

1

Parchment paper