Spicy Buddha Bowl
Prep Time
Cook Time
Total Time
Serves
Ingredients
- 1 1/2 cup rice or quinoa, cooked
- 1 cup kale
- 1 cup chickpeas
- 1 cup cabbage, shredded
- 1/2 avocado, cubed
- 1/2 cup cucumbers, diced
- 1/2 cup kraut
we used Pickle Planet from Ashland, OR - 1/2 tbsp. furikake seasoning or sesame seeds, optional
- 1 tsp. paprika
- 1/2 tsp. cayenne
- Salt and pepper, to taste
- Toby’s Jalapeño Dip & Spread
Instructions
Gather all ingredients. Cook rice or quinoa according to package instructions. Sauté kale and cabbage until lightly browned, around 3 minutes. Add a small amount of oil to a pan and add chickpeas. Cook for about 2 minutes then add paprika, cayenne and a pinch of salt. Cook for another 2-3 minutes or until golden.
Add rice or quinoa to a bowl, then add the rest of the ingredients. Finish your bowl with Toby’s Jalapeño Dip & Spread, local raw sauerkraut, and a sprinkle of furikake. Enjoy!
