Rainbow Buddha Bowls Recipe | Kelsey Nixon

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro is a whole grain with a nutty flavor and rice is more budget-friendly.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often less expensive and still provide protein.

avocado

💰Cheaper: mashed peas

Mashed peas can provide creaminess at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Cook farro in chicken broth using a rice cooker.

Finely shred red cabbage.

Dice red bell pepper.

Peel and create carrot ribbons from regular and purple carrots.

Slice avocado and season it with salt and pepper.

Prepare a citrus cilantro vinaigrette in a mason jar: add rice wine vinegar, zest from an orange, juice of 1 orange (about 1/4 cup), juice of 2 tablespoons of lime, 2 teaspoons of cilantro, honey, salt, and pepper, and a one-to-one ratio of olive oil.

Shake the vinaigrette to combine.

Once the farro is cooked, place it in a large bowl and season with cilantro, salt, and pepper.

Layer the ingredients in rainbow order: red bell pepper, carrot shreds, chickpeas, avocado, and purple cabbage.

Drizzle the citrus cilantro vinaigrette over the bowl.

Top with almonds and feta cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary