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Spicy Rainbow Buddha Quinoa Bowl

Wendy Polisi
  • 30 minutes
  • Serves 6

INGREDIENTS

2 cups

quinoa

1

bag shredded carrots (about 2 cups)

1

large head of broccoli (chopped)

1/2

head of purple cabbage (chopped fine)

1

small onion (diced)

1 tbsp

Adobo Seasoning

2

tsps garlic powder ( – you can also use fresh garlic if you have it)

sea salt & lots of fresh cracked pepper

1

bag frozen peas

2 tbsp

golden flax seeds

1

avocado as garnish

Sriracha as garnish

4 cups

water (veggie broth, or homemade bone broth)