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Rainbow Buddha Bowl Joy





Making a colorful, healthy meal could be this easy?
Video
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Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can chickpeas, drained
- 2 cups mixed bell peppers, chopped
- 1 cup purple cabbage, shredded
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Add quinoa and vegetable broth to slow cooker.
Stir in chickpeas, bell peppers, and purple cabbage.
Season with olive oil, salt, and pepper.
Cook on LOW for 4 hours or HIGH for 2.
Once cooked, fluff quinoa with fork.
Top with avocado slices and cherry tomatoes.
Garnish with fresh cilantro before serving.
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Frequently Asked Questions
Yes, but adjust the cooking time accordingly.
Absolutely! Great for meal prep.
Black beans or lentils work well too.
Yes, add hot sauce or chili flakes.
You can cook this on the stovetop in a pot.