Check out the zesty Rainbow Bowl recipe featured below. But be prepared to make it on repeat you’re going to want to. 😉 ft. SweetEarthFoods mbgpartner
1 Lime ¼ tsp zest and 1 tbsp fresh lime juice1/2 Pepper Cut into thin strips1/4 Avocado, peeled and diced or slicedAdd 1 tablespoon of oil to the skillet; add Sweet Earth Plant-Based Strips and cook until warm.Place quinoa in a large shallow bowl or plate. Top with tomatoes, carrots, bell pepper, zucchini noodles and cabbage. Drizzle with tahini dressing and garnish with green onion and avocado.*To cook the quinoa: Rinse 1 cup quinoa and combine with 2 cups water in a saucepan.
Bring to a boil over medium-high heat. Season with ¼ teaspoon salt, reduce heat to a simmer, cover and cook until most of the water is absorbed . Drain off any excess liquid. Spread out on a sheet pan to cool. Makes 3 cups cooked quinoa. Refrigerate for up to 4 days and freeze up to 3 months.This ad is displayed using third party content and we do not control its accessibility features.The satisfying"meat" you're craving doesn't have to come from an animal.
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