Buddha Bowl with Almond Turmeric Aioli

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Serves: 1
Serving Size: 1
Description: 
Recipe created by Katie Cavuto, MS, RD, Chef
Ingredients: 
1/2 cup cooked quinoa or brown rice
1/2 cup dark leafy greens like chopped kale, spinach or arugula
1 radish, sliced
4 slices of English cucumber
1/4 cup cooked, diced sweet potato or butternut squash (can be frozen and defrosted)
1/4 cup shredded carrots
1/4 cup roasted, diced beets
1/4 cup shredded cabbage
1/4 teaspoon black sesame seeds
1 tablespoon chopped, roasted almonds
1 tablespoon sliced scallions
1-2 tablespoons Aioli
Lime wedge
Almond Turmeric Aioli
1 tablespoon almond butter
1/4 cup olive oil
1 clove garlic
1/2 teaspoon turmeric powder or 1 teaspoon fresh, grated
Pinch cayenne pepper
1 tablespoon lime juice
Pinch sea salt
Preparation: 

In a large soup bowl, layer the quinoa and greens. Top with the remaining ingredients and drizzle with Aioli. Finish with a squeeze of lime.

Almond Tumeric Aioli

Combine all ingredients in a blender. Refrigerate for up to one week.

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Buddha Bowl with Almond Turmeric Aioli

In a large soup bowl, layer the quinoa and greens. Top with the remaining ingredients and drizzle with Aioli. Finish with a squeeze of lime.

Almond Tumeric Aioli

Combine all ingredients in a blender. Refrigerate for up to one week.