Happy Buddha Bowl with Quinoa & Veggies

Happy Buddha Bowl with Quinoa & Veggies
Number of Servings
Serves 2
Ingredients
Directions
  1. In a small bowl, toss bok choy in one tablespoon rice wine vinegar and set aside.
  2. Place [q:1/8] cup peanut butter, [q:1/2] tablespoon of soy sauce, and 1 teaspoon of agave nectar into your Q Cup™.
  3. Add hot water to the indicated line, cover, and set aside for five minutes.
  4. Place Brussels sprouts in pan or grill for 2 to 3 minutes or until charred.
  5. Toss with chili powder and one teaspoon of agave nectar and set aside.
  6. In a blender combine [q:1/2] teaspoon of soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon agave nectar, [q:1/8] cup peanut butter, and mustard and blend for one minute or until fully combined.
  7. Slowly drizzle in rice bran oil until vinaigrette is formed.
  8. In a bowl, place peanut-infused quinoa. Add pickled bok choy, grilled Brussels sprouts, sliced avocado, whole enoki mushrooms, and chopped tamari almonds.
  9. Drizzle soy peanut vinaigrette and enjoy!
Nutrition Info
995 Calories, 27 g Protein, 0 mg Cholesterol, 84 g Carbohydrates, 14 g Total sugars (7 g Added sugars), 16 g Fiber, 66 g Total fat (11 g sat), 890 mg Sodium, [nut:5] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Folate, Magnesium, Phosphorus, [nut:4] Vitamin B1 (thiamine), Zinc, [nut:3] Iron, Potassium, [nut:2] Calcium
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