Buddha Bowl | Plant-Based Recipes | UPMC Physician THRIVE

Ingredients

• 1 lime.
• 1 tsp. Dijon mustard.
• 2 fresh garlic cloves, peeled and diced.
• 4 green onions, chopped.
• 1 tsp. parsley flakes.
• 1 cup vegetable oil.
• 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.