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Here are the ingridients that are required to prepare a delicious Vegan Buddha Bowl with Spicy Orange Ginger Vinaigrette:
- Provide 2 cups of baby spinach.
- Get 2 cups of arugula.
- Provide 1/2 cup of cherry tomatos.
- Take 1/2 cup of cauliflower florets.
- Provide 1/2 cup of chopped jicama.
- Use 1/2 cup of chopped red onion.
- Take 1/2 cup of chopped red bell pepper.
- You need 1/2 cup of chopped orange bell pepper.
- Get 1/2 cup of sliced English cucumber.
- You need 1/4 cup of whole natural cashews.
- Provide 1/4 cup of raisins.
- Take 1 tablespoon of papitas.
- Get of Spicy Orange Ginger Vinegarette.
- Get 1/4 cup of olive oil.
- Take 1/8 cup of sesame oil.
- Provide 1/2 cup of orange juice.
- Prepare 1 tablespoon of vegan soy sauce.
- Provide 1/4 cup of rice vinegar.
- Provide 1/2 tbsp of minced ginger.
- Get 1/2 tbsp of minced garlic.
- Take 1 tablespoon of dijon mustard.
- Prepare 1 tsp of sriracha.
Done with the ingridients? Below are the steps on cooking Vegan Buddha Bowl with Spicy Orange Ginger Vinaigrette:
Vegan buddha bowl with beetroot, spinach, cumin-roasted chickpeas, olives, avocado & pickled onions is a quick lunch heaven. I find them satisfying, filling, full of colour and texture and easy to throw together. Nourishing dishes like this vegan buddha bowl stave off hunger for ages and leave. The basil-lime vinaigrette can easily be adapted to include any of your favorite herbs. Mexican Street Corn Buddha Bowls with Basil-Lime Vinaigrette are incredibly.
Recipe : Vegan Buddha Bowl with Spicy Orange Ginger Vinaigrette
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