Nutty Vegan Buddha Bowl: Recipes by our chefs

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 cup roasted almonds, chopped
• 1/2 cup roasted cashews, chopped
• 1 avocado, sliced
• 1 cup shredded purple cabbage
• 1 carrot, julienned
• 1/2 cup edamame beans, cooked
• 2 tbsp sesame seeds
• 1/4 cup tahini
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• Juice of 1 lemon
• 1 clove garlic, minced
• Salt and pepper to taste