Asian Buddha Bowl Recipe - Elizabeth Zemelman Toronto Dietitian and Nutritionist

Ingredients

• 1/2 cup quinoa, cooked
• 1/2 cup edamame beans, cooked
• 3 cups spinach, chopped
• 1/4 cup roasted squash, cubed
• 1/2 cup red pepper, chopped
• 1/4 cup carrot, shredded
• 1/4 cup red cabbage, shredded
• 3 TBSP cilantro, chopped
• 1 TBSP crushed peanuts
• 1 TBSP green onion, chopped
• 1 TBSP hemp seed
• 1/4 cup rice vinegar
• 3 TBSP olive oil
• 3 TBSP peanut butter
• 3 TBSP honey
• 1 TBSP tahini
• 1 TBSP soy sauce
• 1 TBSP toasted sesame oil
• 1 TBSP minced ginger
• 1 clove garlic, crushed
• 1/2 tsp salt
• 1/2 tsp chili flakes