Tropical Buddha Bowls

What are Buddha bowls? They are all about being grateful for and mindful
of what you are eating. By arranging the ingredients separately and beautifully,
each unique flavor can be appreciated on its own with little embellishment.

Coconut-Ginger Quinoa
(page 123)
FOR THE VINAIGRETTE
1/4 cup olive oil
1 tablespoon fresh lime juice
1 tablespoon white wine vinegar
1 tablespoon water
1/4 teaspoon sugar
Salt and freshly ground pepper
FOR THE TOPPINGS
1 mango
1 avocado
1 cup diced Cooked Chicken
(page 122), optional
1/2 cup unsweetened shaved
dried coconut, toasted
1/4 cup packed fresh
cilantro leaves
2 cups loosely packed baby kale
or mixed salad greens
1/2 cup chopped macadamia nuts

PREPARE THE QUINOA
Prepare the quinoa as directed. Keep warm until ready to serve.
MAKE THE VINAIGRETTE
While the quinoa is cooking, make the vinaigrette. In a jar with a
lid, combine the oil, lime juice, vinegar, water, and sugar. Place the
lid on top, secure tightly, and shake well until evenly mixed. Season
with salt and pepper and set aside.
CUT THE MANGO & AVOCADO
Hold the mango on a narrow side on a cutting board. Using a large,
sharp knife, cut just to one side of the center to cut the mango
flesh from the wide flat pit. Turn the mango and cut the flesh
from the other side. Using a small, sharp knife, cut off the mango
peel, dice or slice the flesh, and set aside. Using the small knife,
cut into the center of the avocado, cutting all the way around the
avocado when you reach the big round pit in the center. Separate
the avocado halves. Use the tip of a spoon to remove the pit, then
remove the peel, and dice or slice the avocado. Set aside.
ASSEMBLE THE BOWLS
Set all the toppings on the work surface. Divide the quinoa evenly
among 4 bowls. Arrange the mango, avocado, chicken (if using),
coconut, and cilantro in rows on top of each bowl, dividing each
ingredient evenly. Place the kale in a bowl. Shake the vinaigrette
again, then drizzle 1 tablespoon of the vinaigrette over the kale and
toss to mix. Arrange the dressed kale in a row over the quinoa and
sprinkle the macadamia nuts evenly over the top. Serve the bowls.
Pass the remaining vinaigrette at the table.

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