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Garden Veggie Buddha Bowl

Nourishing Garden Veggie Buddha Bowl! A Wholesome and healthy gluten free Buddha bowl recipe the whole family loves.
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Prep Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 474
Ingredients Method

Ingredients
  

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

Method
 

  1. 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.
  2. Next slice your radishes and shallots.
  3. Clean and remove stems from watercress.
  4. Arrange all ingredients in one big bowl or two smaller bowls.
  5. Garnish with basil, sea salt, and pepper.
  6. Drizzle with 1 tbsp olive oil/vinegar.