Buddha Bowl
  • quinoa
  • carrots, grated
  • microgreens
  • beets, grated
  • sweet potatoes, sliced and roasted
  • avocado
Pickled Cabbage
  • ½ head of purple cabbage
  • ½ cup apple cider vinegar
  • ⅓ cup red wine vinegar
  • 2 tsp coconut sugar
  • 2 garlic cloves
  • 1 bay leaf
Cashew Drizzle
  • 2 cups cashew
  • 2 garlic cloves
  1. Cook quinoa. Combine 1 cup rinsed quinoa and 2 cups water in a saucepan.
  2. Bring to a boil. Cover and simmer for 12 minutes, until water is absorbed.
  3. Fluff with a fork and allow to cool
Pickled cabbage
  1. Use a mandolin or sharp knife to finely grate purple cabbage. Add to a bowl with 1 cup water, apple cider vinegar, red wine vinegar, coconut sugar, garlic cloves, bay leaf and 1 tsp sea salt and freshly ground pepper.
  2. Cover and allow to sit overnight.
Sweet potatoes
  1. Slice into chunks/cubes and roast with olive oil, salt and pepper in a 425 degree oven for approx 30 minutes.
Cashew drizzle
  1. Soak cashews in water for 2 hours. Drain and add to food processor with garlic cloves and 1 tsp salt. Process and serve.
To assemble:
  1. Mix greens, quinoa and Little Creek Okanagan Original Dressing.
Top greens/quiona with:
  1. Beets
  2. Carrots
  3. Pickled cabbage
  4. Microgreens
  5. Sliced avocado
  6. Cashew drizzle
  7. Additional Little Creek Okanagan Original Dressing
Recipe by Sugar Plum Sisters at https://sugarplumsisters.com/2017/11/hearty-buddha-bowl/