Buddha Bowl

Add leftovers to a base of kale and quinoa for a lightning fast dinner recipe.

Buddha Bowl
  • 4


  • 10 min

    Prep Time

  • 20 min

    Cook Time


  • 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


  1. Cook quinoa according to package directions.
  2. Meanwhile, heat olive oil over medium-high heat.
  3. Add 2 minced cloves of garlic and kale, sauteeing for 3-4 minutes.
  4. Salt and pepper to taste.
  5. Allow kale to cool while quinoa finishes cooking.
  6. To make sauce, whisk together heavy whipping cream, tahini, one minced clove of garlic and lemon juice.
  7. Salt and pepper to taste.
  8. Once quinoa finishes cooking, combine with kale, divide between four plates, then top with leftover veggies, protein and sauce.

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