Buddha Bowl


4 cups cooked quinoa, wild rice, or millet

4 Tbsp extra virgin olive oil

2 Tbsp coconut aminos

1/2 red onion, diced

1/2 cup diced tomatoes

1 large sweet potato, diced

4 tsp fresh basil, chopped

4 Tbsp fresh cilantro, chopped

4 Tbsp sunflower seeds or pumpkin seeds

1/4 cup almonds or cashews

1 avocado, sliced

handful of broccoli sprouts


Make the quinoa, wild rice, or millet according to the packaging and divide between 4 large bowls

Slice then quarter the sweet potato and steam until the wedges are easily pierced with a fork

Mix the olive oil and coconut aminos then drizzle evenly over the rice bowls

Sprinkle the bowls evenly with basil, red onions, tomatoes, sprouts, sweet potato, cilantro, almonds and pumpkin seeds

Garnish with avocado slices

Add himalayan salt and pepper to taste