MJ’s Monday–Meals: Vegan Buddha Bowl #2

Here’s another vegan variation on a Buddha Bowl my friend Kris shared with us.

Again I start with quinoa (instead of rice). 

While the quinoa is cooking according to package instructions, I drain a can of sliced beets.

I place them in a dry cast iron skillet and chop them.

I cook them on medium high heat, stirring frequently until bits are blackened.

While everything is cooking, open a can of mandarin oranges and drain them. Or peel an orange. I’m lazy. Canned mandarin oranges are shelf friendly.

Drain the quinoa.

Mix the quinoa, oranges, and beets together.

If you want, you can add precooked chicken, but quinoa is a complete protein, so adding more isn’t necessary.

Then I add my handy-dandy Sesame Ginger salad dressing

And voila. A colorful, flavorful complete meal.

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