My sister and I love making Buddha bowls for lunch and dinner. They're easy to make, you can add as many veggies as you desire, and they're loaded with nutrients and plant-based protein. Also, they're so fun to make!
This recipe for Marinated Kale and Quinoa Buddha Bowls provides a wonderful balance of protein, healthy fats, dark leafy greens, wholesome carbs, and a delicious flavor. To add some spice to this recipe, we used Natierra Superfood's Pink Himalayan Sea Salt, which is packed with beneficial properties.
Unlike regular table salt, which is often over processed, Natierra's Pink Himalayan sea salt is 100% natural, unrefined, and free from additives. Some of the benefits of consuming Pink Sea salt include:
Cook time: 20 minutes Serves: 1
For the Marinated Kale
4 cups, kale copped
1/3 cup red cabbage, chopped
1 tsp apple cider vinegar
2 tbsp coconut amminos (or braggs)
1-2 tsp lemon juice
1/2 tsp minced garlic
Dash of Natierra's Pink Salt
For the quinoa
1 cup quinoa, cooked
2 tbsp chives, chopped
1 tbsp fresh parsley, chopped
Dash of Pink Sea Salt
Black pepper to taste
1 can chickpeas
2 leaves romaine, chopped
1/2 cup spiralized zuchini
2 tbsp pumpkin seeds
Healthy salad dressing of choice
1. Cook 1 cup dry quinoa according to package instructions. Once cooked, scoop out 1 cup and set aside to cool.
2. Rinse and chop the kale and red cabbage. In a small bowl, create marinade by whisking together the apple cider vinegar, coconut amnions (or braggs), pink sea salt (to taste), minced garlic, and lemon. Pour marinade over kale and red cabbage and massage into the kale and cabbage. Let marinade soak in while preparing remaining ingredients.
2. In a bowl, mix 1 cup of cooked quinoa with 1 tbsp chopped parsley, 2 chopped chives, a drizzle of lemon juice, and Pink Sea Salt and pepper to taste. Toss to combine. Next, using a veggie spiralizer, spiralize 1/2 cup of zucchini and drain the can of chickpeas.
4. Add the marinated kale and cabbage to bowls topped with the lemon parsley quinoa, chickpeas, sliced avocado, spiraled zucchini, chopped romaine, and pumpkin seeds. Drizzle with additional lemon juice and sprinkle more Pink Sea Salt if desired, or use your favorite healthy, dairy-free salad dressing.
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