Green Buddha Bowls

Ingredients

• 1 cup quinoa (rinsed)
• 2 cups water or vegetable broth
• 2 medium zucchini (spiralized into noodles)
• 1 cucumber (sliced or diced)
• 2 cups broccoli florets (steamed or roasted)
• 1 avocado (sliced)
• 1 cup micro greens
• 1/4 cup pumpkin seeds
• 1/4 cup fresh basil leaves (torn)
• Salt and pepper (to taste)
• 1/2 avocado
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey or maple syrup
• 1 tsp Dijon mustard
• 1 clove garlic (minced)
• tbsp fresh basil (torn)
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1

   Add rinsed quinoa and water or vegetable broth to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

2. 2

   Spiralize zucchini into noodles. Slice cucumber, steam or roast broccoli, slice avocado, and gather microgreens and basil.

3. 3

   In a small blender or with an immersion blender, quickly blend the avocado, olive oil, lemon juice, honey or maple syrup, Dijon mustard, garlic, basil, salt, and pepper until combined.Taste and adjust seasoning as needed.

4. 4

   Divide quinoa between bowls. Add zucchini noodles, cucumber, broccoli, avocado, and microgreens.Sprinkle with pumpkin seeds and fresh basil.

5. 5

   Drizzle with lemon basil avocado dressing and serve immediately.