Vegan Buddha Bowl with Spicy Orange Ginger Vinaigrette

Name: Vegan Buddha Bowl with Spicy Orange Ginger Vinaigrette
Total time: 2100 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups baby spinach; 2 cups arugula; 1/2 cup cherry tomatos; 1/2 cup cauliflower florets; 1/2 cup chopped jicama; 1/2 cup chopped red onion; 1/2 cup chopped red bell pepper; 1/2 cup chopped orange bell pepper; 1/2 cup sliced English cucumber; 1/4 cup whole natural cashews; 1/4 cup raisins; 1 tablespoon papitas; 1/4 cup olive oil; 1/8 cup sesame oil; 1/2 cup orange juice; 1 tablespoon vegan soy sauce; 1/4 cup rice vinegar; 1/2 tbsp minced ginger; 1/2 tbsp minced garlic; 1 tablespoon dijon mustard; 1 tsp sriracha

Angela McWilliams @Angelacooks72

Arizona, United States

My inspiration for this recipe was to create a healthy vegan Buddha Bowl which incorporated sweet, salty & savory elements together with a bounty of chopped vegetables & greens.

Angela McWilliams @Angelacooks72

Arizona, United States

My inspiration for this recipe was to create a healthy vegan Buddha Bowl which incorporated sweet, salty & savory elements together with a bounty of chopped vegetables & greens.

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Ingredients

35 minutes

2 servings

2 cupsbaby spinach
2 cupsarugula
1/2 cupcherry tomatos
1/2 cupcauliflower florets
1/2 cupchopped jicama
1/2 cupchopped red onion
1/2 cupchopped red bell pepper
1/2 cupchopped orange bell pepper
1/2 cupsliced English cucumber
1/4 cupwhole natural cashews
1/4 cupraisins
1 tablespoonpapitas
Spicy Orange Ginger Vinegarette
1/4 cupolive oil
1/8 cupsesame oil
1/2 cuporange juice
1 tablespoonvegan soy sauce
1/4 cuprice vinegar
1/2 tbspminced ginger
1/2 tbspminced garlic
1 tablespoondijon mustard
1 tspsriracha

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Steps

35 minutes

1

Place all ingredients, excluding the nuts and raisins, into a shallow bowl; arranging them separately, next to one another.
2

Mix vinaigrette ingredients & drizzle over bowl.

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Cooksnaps

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Angela McWilliams @Angelacooks72

on February 17, 2021 20:25

Arizona, United States

Hello! I’m new to the community. 👋 Thought I’d organize my recipes & share them! I’m a real estate agent here in Arizona where I grew up. Cooking & photographing food is a passion of mine. I truly enjoy creating recipes. I love hosting holidays & cooking for my family & friends. I’m currently creating mostly vegan and vegetarian recipes for my husband and I. We occasionally eat meat & dairy cheese, but not often. I really like Thai dishes and make them often. My husband and I chose a vegan diet in 2020 and really enjoyed the health benefits. Its drastically changed what I like to eat & what I cook. My favorites indulgences are cheese, chocolate & red wine 🧀 🍫 🍷. Prior to cooking vegan, I often created pulled pork & beef street tacos, tamales & grilled sandwiches, such as Ruebens & Cubans. I enjoy creating charcuterie boards & fondue. For my husband & I’s wedding, I created charcuterie boards for our guests to share at their seats. Boards & fondue are great for entertaining large groups or for a romantic evening in; the possibilities are endless. More recently, I’m trying my hand at pastry & baked goods. Thank you for visiting my biography. Happy cooking! 😊