Endless Summer Buddha Bowls

Endless Summer Buddha Bowls with Grilled Peaches & The Greenest, Mintiest Dressing in town

The Bowls:
2/3 cup uncooked quinoa
1½ cups water
2 large sweet potatoes, unpeeled, cut into ¼-inch coins
2 large zucchini, halved lengthwise
2 peaches, pitted and cut into sixths
3 tsp olive oil or grapeseed oil, divided
2 cups mung bean sprouts (see post for how-to) or chickpeas or protein of choice

Dressing:
2 cups packed kale or spinach
1 cup loosely packed fresh mint
½ avocado, pitted and flesh scooped out 1 clove garlic, minced
½ cup water
2 tbsp extra-virgin olive oil or flaxseed oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tbsp nutritional yeast (optional)
1 tsp sea salt
Ground pepper, to taste

View the full recipe at Clean Wellness →