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Rainbow Buddha Bowl

Go light & easy with this recipe! It gives you energy and feeds your body what it needs - all in one bowl!

Savoring a rainbow of foods appeals to the visual senses with a delicious mouthwatering aroma that really sets up your digestive system for success. These colorful beauties contain flavonoids giving foods their color compounds and unique antioxidants.


  • 1/2 cup quinoa white or red and/or 1 cup ground turkey (optional & antibiotic, hormone free) *can also use grilled chicken instead

  • 1 cup sweet potato, roasted cubed

  • 1 tsp garam masala spice blend

  • 1/2 cup red cabbage, finely sliced

  • 1/2 cup beets, shredded

  • 1/4 cup zucchini, shredded

  • 1/2 cup yellow pepper, sliced

  • 2 whole radish, sliced

  • cherry tomatos

  • 2 tbsp parsley, diced

  • 3 tbsp avocado oil

  • 1/4 cup basil leaves, fresh


  1. To cook quinoa: rinse uncooked quinoa under water then add to the pot with 1 cup of filtered water. Bring to a boil then mix in half garam masala and reduce to a simmer for 10 to 15 minutes until the water is absorbed.

  2. To cook turkey: Mince the meat and sprinkle the other half of garam masala in with the cooked meat with avocado oil and stir a few more mins.

  3. To cook sweet potato: heat oven at 350 deg F. Cut sweet potato lengthwise in half and in half again. Put the other half of garam masala on sweet potato with avocado oil. Put in an ovenproof dish and cover. Roast in the oven for 40 minutes or until sweet potatoes are soft.

  4. Next prep the vegetables sliced/shredded. Serve into a bowl. Then incorporate a serving of quinoa or turkey in the middle of serving bowl.

  5. In a blender combine avocado oil, basil, lime juice, garlic, sea salt, and cashews, blending until smooth. Add additional oil as needed to create a saucy consistency. Drizzle over the Rainbow Buddha Bowl and toss to combine.

  6. Garnish with shallots and slice of lime and orange for a light citrus dressing.

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