With Meatless Monday upon us once again, this wonderful gluten-free and vegan recipe is a perfect fit for your summertime cravings. Forget that you really, really adore asparagus and spinach. Nevermind the wonderful flavors and superfood elements of quinoa. Slide in a bit of avocado and you have hit your meatless nirvana! This Green Buddha Bowl with Spinach and Asparagus is the cure for the common meal.
Dig in, why dontcha?!? Make it. Eat it. Love it. Yeah…I know. Bon appetit!
Green Buddha Bowl with Spinach and Asparagus
- 1/2 cup uncooked quinoa
- 1 cup vegetable broth
- Baby spinach leaves
- Half an avocado, chopped
- Several pieces of asparagus
- 1 large clove garlic, chopped
- 1 tablespoon olive oil (or to taste)
- Dressing of your choice
- Handful of sliced almonds
Boil vegetable broth, then add quinoa, bring to a simmer, cover and cook about 15 minutes
While quinoa cooks, put asparagus spears on a baking sheet, sprinkle with garlic and drizzle olive oil over. Cook in 350 degree oven for about 15 minutes.
To assemble bowl, put cooked quinoa in the bottom, cover with some baby spinach leaves, add a few spears of roasted asparagus, and the chopped avocado.
Drizzle with dressing of your choice and sprinkle some sliced almonds over top.