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Buddha Bowl
Add leftovers to a base of kale and quinoa for a lightning fast dinner recipe.
-
4
Servings
-
10 min
Prep Time
-
20 min
Cook Time
Ingredients
- 1 cup quinoa
- 1 Tbsp olive oil
- 2 bunches kale, chopped with stems removed
- 3 minced cloves of garlic, divided
- Salt and pepper, to taste
- Leftover roasted veggies and/or protein
- 1/2 cup Horizon Organic Heavy Whipping Cream
- 1/4 cup tahini
- Juice of 1 lemon
Preparation
- Cook quinoa according to package directions.
- Meanwhile, heat olive oil over medium-high heat.
- Add 2 minced cloves of garlic and kale, sauteeing for 3-4 minutes.
- Salt and pepper to taste.
- Allow kale to cool while quinoa finishes cooking.
- To make sauce, whisk together heavy whipping cream, tahini, one minced clove of garlic and lemon juice.
- Salt and pepper to taste.
- Once quinoa finishes cooking, combine with kale, divide between four plates, then top with leftover veggies, protein and sauce.
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