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Quinoa Veggie Buddha Bowl with Creamy Turmeric Dressing

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Dietary Restrictions

  • gluten_free
  • naturally_vegan

Instructions

  1. For the Dressing:  Whisk together tahini paste, lemon juice and 1 tbsp water until smooth. Stir in Allulose Granulated Sweetener, garlic, ginger, turmeric, salt, pepper and cayenne.
  2. Divide kale and quinoa between 2 bowls. Top with spiralized veggies, avocado and radishes.
  3. Drizzle with creamy turmeric dressing.

Makes: 2 servings

Nutrition Facts:

Per 1 bowl, Calories 600, Fat 31g, Saturated Fat 4g, Cholesterol 0mg, Sodium 340mg, Carbohydrate 72g, Fiber 13g, Sugars 8g, Protein 16g

Ingredients

  • 2 tbsp tahini paste
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 3 tbsp Wholesome Allulose Granulated Sweetener
    Allulose-Granulated-Keto-Crystals-web
    Allulose Zero Calorie Granulated Sweetener
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  • 1 clove garlic, minced
  • 2 tsp minced fresh ginger
  • 1/2 tsp ground turmeric
  • 1/4 tsp each salt and pepper
  • 1 pinch cayenne pepper
  • 2 cups baby kale, baby spinach or spring mix greens
  • 2 cups cooked quinoa
  • 4 cups spiralized veggies like carrots and zucchini
  • 1/2 ripe avocado, pitted, peeled and sliced
  • 4 radishes, thinly sliced