Garden Veggie Vegan Buddha Bowl (gluten free

• Produce

  • 5 1 cup whole radish, whole
  • 1 Basil, fresh
  • 1/2 cup Peas or chickpeas, crunchy spicy
  • 1/3 cup Raisins or dried berries
  • 1 Shallot

• Condiments

  • 1 tbsp Oil and vinegar or my goddess dressing

• Pasta & Grains

  • 2/3 cup Quinoa, cooked
  • 2/3 cup Rice, cooked wild and white or brown

• Baking & Spices

  • 1 Sea salt and pepper

• Nuts & Seeds

  • 1/4 cup Pumpkin seeds, roasted

• Other

  • 2 cups (bunched watercress
  • Optional - 1/2 tsp crushed garlic mixed in rice or with dressing

Found on cottercrunch.com

Description

Ingredients

• 2/3c to 1 cup cooked rice (blended wild and white or brown)
• 2/3c to 1 cup cooked quinoa
• 1 cup whole radish (about 5-6)
• 1/2 cup crunchy spicy peas or chickpeas (see notes roasted spicy peas for homemade version)
• 1/4 cup roasted pumpkin seeds
• 1/3 cup raisins or dried berries
• 2 cups (bunched) watercress
• 1 shallot sliced
• Fresh basil
• Sea salt and pepper to taste
• 1 tbsp Oil and vinegar or my goddess dressing (see notes for link to recipe)
• Optional - 1/2 tsp crushed garlic mixed in rice or with dressing

Directions

• First make sure your rice and quinoa are cooked. Follow instructions according to package or just use leftovers from another dish. I like to place a mix of quinoa and rice in the rice cooker and use throughout the week. See my notes in post.
• Next slice your radishes and shallots.
• Clean and remove stems from watercress.
• Arrange all ingredients in one big bowl or two smaller bowls.
• Garnish with basil, sea salt, and pepper.
• Drizzle with 1 tbsp olive oil/vinegar.
• ENJOY!