Buddha Bowl | Plant-Based Recipes | UPMC Physician THRIVE
This plant-based recipe from UPMC's Catering Department, Buddha Bowl, is a delightful blend of vibrant flavors and textures all in one bowl.
Ingredients
- 1 tsp. kosher salt
- ¼ cup teriyaki sauce
- 4-1/2 oz. Thai sweet chili sauce
- 1 oz. Mirin rice cooking wine
- 1 tsp. crushed red pepper
- 2 oz. fresh, shredded kale blend
- 1 oz. fresh, pre-shredded carrot
- ¼ oz green onion, chopped
- 3 oz. Ancient Harvest™ quinoa, Ancient Grain Blend
- 3 oz. Asian tofu
- 1 serv. roasted cauliflower florets
- 1 serv. roasted edamame
- 1-1/2 oz. spicy Thai vinaigrette
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