Buddha Bowls

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1 cup quinoa

2 cups of water or chicken broth

Diced Sweet Potatoes

Seasoning for sweet potatoes: 1 teaspoon cumin, 1/2 teaspoon – paprika, garlic powder, salt

Sliced jalapeños

Argula

Sauce: mayo, lemon juice and Sirachia

  1. Preheat over to 400 degrees.
  2. Add quinoa and water/broth to rice cooker.
  3. Add oil to diced sweet potatoes then sprinkle with seasoning. Bake for 20 minutes.
  4. Mix sauce.
  5. Assemble.

Published by No Bullshit Recipes

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