Edamame Quinoa Buddha Bowl

Ingredients: Miso Tahini Dressing 2 tablespoons white miso ½ cup tahini 2 tablespoons lime juice - I used key limes ¼ cup water 1 teaspoon maple syrup

Ingredients: Miso Tahini Dressing 2 tablespoons white miso ½ cup tahini 2 tablespoons lime juice - I used key limes ¼ cup water 1 teaspoon maple syrup

Ingredients: 1 teaspoon low sodium gluten free tamari Kelp (or use lettuce greens) 1 cup  kelp 1 tablespoon toasted sesame oil 1 tablespoon low sodium gluten free tamari

Ingredients: 1 teaspoon low sodium gluten free tamari Kelp (or use lettuce greens) 1 cup  kelp 1 tablespoon toasted sesame oil 1 tablespoon low sodium gluten free tamari

Ingredients: For the bowl ½ cup dry quinoa 1 cup water ½ cup  shredded carrots ½ cup thinly sliced cucumber

Ingredients: For the bowl ½ cup dry quinoa 1 cup water ½ cup  shredded carrots ½ cup thinly sliced cucumber

Ingredients: ½ cup chopped fresh or cooked bell pepper 1 cup  edamame cooked according to directions sesame seeds for garnish

Ingredients: ½ cup chopped fresh or cooked bell pepper 1 cup  edamame cooked according to directions sesame seeds for garnish

Dressing: Mix all ingredients until smooth. If you refrigerate before serving, you may want to thin with more water afterwards.

Dressing: Mix all ingredients until smooth. If you refrigerate before serving, you may want to thin with more water afterwards.

Kelp: Boil enough water to cover kelp, then simmer for 15 minutes, or until tender. Drain water. Chop into small pieces and cook for a couple of minutes in a pan with toasted sesame oil and tamari.

Kelp: Boil enough water to cover kelp, then simmer for 15 minutes, or until tender. Drain water. Chop into small pieces and cook for a couple of minutes in a pan with toasted sesame oil and tamari.

Bowl: Rinse quinoa thoroughly. Bring quinoa and water to a boil. Reduce to a simmer and cook until water is absorbed, about 15 minutes.

Bowl: Rinse quinoa thoroughly. Bring quinoa and water to a boil. Reduce to a simmer and cook until water is absorbed, about 15 minutes.

Layer quinoa, grated carrots, thinly sliced cucumber, bell pepper, edamame, and kelp in a bowl. Dress with miso tahini dressing. Garnish with sesame seeds.

Layer quinoa, grated carrots, thinly sliced cucumber, bell pepper, edamame, and kelp in a bowl. Dress with miso tahini dressing. Garnish with sesame seeds.

Click to get  the recipe @ createmindfully.com