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In recent years, Buddha bowls have blossomed into a staple of healthy eating, celebrated for their vibrant colors, nutritional benefits, and versatility. These meals typically consist of a harmonious blend of grains, vegetables, proteins, and sauces, all artfully arranged in a bowl, creating a feast for both the eyes and the palate. The Sunny Delight Summer Harvest Buddha Bowl epitomizes this trend, capturing the essence of summer with its fresh, seasonal ingredients that invite a taste of sunshine into your dining experience.

Summer Harvest Buddha Bowl

Discover the vibrant and nutritious Sunny Delight Summer Harvest Buddha Bowl, a perfect meal for healthy eating enthusiasts. This bowl combines quinoa, colorful seasonal vegetables, chickpeas, and creamy avocado, creating a visual feast that satisfies the palate. Customizable to fit any dietary preference, it can be tailored with various grains and proteins. Enjoy a delicious and balanced meal packed with essential vitamins and minerals while celebrating the flavors of summer.
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

1 medium zucchini, diced

1 red bell pepper, diced

1 avocado, sliced

1 cup cooked chickpeas (canned or roasted)

2 cups baby spinach or mixed greens

1/4 cup feta cheese, crumbled (optional)

1/4 cup fresh basil leaves, chopped

1/4 cup walnuts or sunflower seeds, toasted

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon garlic powder

Salt and pepper, to taste

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the quinoa and vegetable broth or water. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook for approximately 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork.

    Sauté the Vegetables: In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced zucchini and red bell pepper. Sauté for about 4-5 minutes until they are slightly tender. Add the corn and cherry tomatoes, and cook for an additional 3-4 minutes, stirring occasionally. Season with garlic powder, salt, and pepper.

      Prepare the Dressing: In a small bowl, whisk together the remaining olive oil, lemon juice, salt, and pepper to taste.

        Assemble the Bowl: In four serving bowls, layer the cooked quinoa as the base. Top each bowl with a generous handful of baby spinach or mixed greens, followed by the sautéed vegetables. Add a portion of chickpeas, sliced avocado, and crumbled feta cheese (if using).

          Finish and Serve: Drizzle the prepared dressing over each bowl. Sprinkle with fresh basil and toasted walnuts or sunflower seeds for added crunch. Serve immediately and enjoy the vibrant flavors of summer!

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4