Beet & Quinoa Buddha Bowl
1-2 small orange beets
broccoli – 1 small head
+/or any other veggies you would like to add to the bowl
Olive or avocado oil
Pink salt
1 cup cooked quinoa
Toppings: sliced cabbage, sprouts, orange segments, dried fruit (raisins, apricots or craisins) fresh herbs…. anything that adds a little crunch!
Cut the veggies into bite-sized pieces, toss with a little oil and salt and roast 10-15 minutes or until desired doneness reached.
Layer a large bowl with sliced cabbage, quinoa and veggies. Sprinkle toppings on top. Drizzle the whole bowl with the Orange Pistachio Dressing.
Creamy Orange Pistachio Dressing
1/2 cup toasted pistachios
2 tbls lemon juice
2 oranges
2 tsp honey
1/8 tsp sea or pink salt
2 tbls extra virgin olive oil
small handful of mint + cilantro
~water, if needed
Place all of the ingredients (except the water) in a blender and pulse together, leaving some texture to the dressing. Add water as needed to reach desired thickness.
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