Recipes

Buddha bowl with quinoa, red beans and vegetables

Buddha bowl with quinoa, red beans and vegetables

Along its refreshing green sauce, this buddha bowl will surprise you with its unique and nourishing flavors

4

5 min 5 min

5 min 5 min

Prepared with:

Red Kidney Beans No Salt Added

Red Kidney Beans No Salt Added

Ingredients

2 c (500 ml) Arctic Gardens green beans
3 c (750 ml) baby spinach
1 can 14 oz (398 ml) Del Monte red kidney beans
2 c (500 ml) cooked quinoa
1 c (250 ml) finely shredded red cabbage
2 tbsp (30 ml) fresh dill, chopped
1/2 c (125 ml) sprouts
Green sauce:
1 avocado
3 tbsp (45 ml) mayonnaise or vegannaise
1 tbsp (15 ml) lemon or lime juice
1 c (250 ml) baby spinach
2 green onions, cut into pieces
Salt and freshly ground pepper

Preparation

In the blender, process all the sauce ingredients with 1/3 c (80 ml) cold water to obtain a smooth mixture. Set aside.
In a saucepan, bring salted water to a boil and cook the green beans for 5 minutes. Drain. Cool quickly in bowl of cold water and drain again.
In 4 bowls, divide the spinach, then garnish with green beans, red kidney beans, quinoa and red cabbage placing them side-by-side.
Garnish with dill and sprouts and enjoy with the green sauce.