Fall Buddha Bowl with Quinoa

• Vegan
• Gluten free

• Produce

  • 2 Beetroots, cooked
  • 2 cups Brussel sprouts
  • 2 Carrots
  • 4 cups Hokkaido squash
  • 1/2 Onion
  • 1/2 cup Sprouts
  • 7 oz Tempeh

• Refrigerated

  • 1/2 cup Unsweetend almond or soy milk

• Condiments

  • 1 tbsp Bbq sauce
  • 1/2 tsp Liquid smoke
  • 1 tsp Mustard
  • 1 tsp Soy sauce
  • 1 tsp White miso paste

• Pasta & Grains

  • 3/4 cup Quinoa

• Baking & Spices

  • 1 Black pepper
  • 2 tbsp Nutritional yeast
  • 1 1/2 tsp Paprika, Powder
  • 1 Pepper
  • 2 Salt

• Nuts & Seeds

  • 1/2 cup Cashews
  • 1/3 cup Pumpkin seeds

• Liquids

  • 1/3 cup Water

Found on veganheaven.org

Description