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Rainbow Buddha Bowls for Kids!

Katrina Nelson
  • minutes
  • Serves 8

INGREDIENTS

1

large – sweet potato

1

stalk – broccoli

1 tsp

– olive oil

1

medium – bell pepper, yellow

1

medium – cucumber

1 cup

– cherry tomatoes

1 cup

chopped – cabbage, red

1 cup

– quinoa, uncooked

2 cups

– water

1/4 cup

– sunflower seeds

1 can

drained – chickpeas (garbanzo beans), canned

1/2 tbsp

– olive oil

1/2 tsp

– paprika

1/2 tsp

– garlic powder

1/2 tsp

– oregano, dried

1/4 tsp

– salt

1

medium – avocado

1 tbsp

– lemon juice

2 cloves

– garlic

2 tbsp

– Parmesan cheese, grated

1/4 cup

– water