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Crunchy Buddha Bowl with Green Goddess Dressing

This bowl makes a great lunch or light dinner, especially when the weather is warm and you want to feel cool. To change it up, try different veggies for the toppings, different herbs in the dressing, or adding tofu, chicken, or shrimp.


Recipe Details

  1. In a medium saucepan, cook the quinoa according to package directions. Set aside, uncovered, to cool to room temperature.
  2. Meanwhile, in the jar of a blender or the bowl of a food processor, combine the mayonnaise, yogurt, chives, parsley, lemon juice, tarragon, garlic, and anchovy paste, if using, and pulse to puree. Add salt and pepper to taste.
  3. In a medium bowl, combine the green and red cabbage. Arrange the quinoa in bowls and top with the cabbage mixture, edamame, carrots, radishes, cashews, and mint. Drizzle with the dressing and serve.

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