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Buddha Bowl with Almond Turmeric Aioli

Buddha Bowl with Almond Turmeric Aioli

DESCRIPTION:

Recipe created by Katie Cavuto, MS, RD, Chef


INGREDIENTS:

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:

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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Reviews/Comments
lone (not verified) February 16, 2016

se

Reviews/Comments
Lois Tedesco (not verified) February 16, 2016

cannot wait to try! Thank you!

Reviews/Comments
Anonymous (not verified) February 17, 2016

This recipe was OUTSTANDING. My quick go to meal for dinner. I actually made more th

Reviews/Comments
adina crawford (not verified) February 17, 2016

This recipe was OUTSTANDING. Healthy, vibrant and delish.