Happy Buddha Bowl with Quinoa & Veggies

Number of Servings: 
Serves 2



  1. In a small bowl, toss bok choy in one tablespoon rice wine vinegar and set aside.
  2. Place 18 cup peanut butter, 12 tablespoon of soy sauce, and 1 teaspoon of agave nectar into your Q Cup™.
  3. Add hot water to the indicated line, cover, and set aside for five minutes.
  4. Place Brussels sprouts in pan or grill for 2 to 3 minutes or until charred.
  5. Toss with chili powder and one teaspoon of agave nectar and set aside.
  6. In a blender combine 12 teaspoon of soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon agave nectar, 18 cup peanut butter, and mustard and blend for one minute or until fully combined.
  7. Slowly drizzle in rice bran oil until vinaigrette is formed.
  8. In a bowl, place peanut-infused quinoa. Add pickled bok choy, grilled Brussels sprouts, sliced avocado, whole enoki mushrooms, and chopped tamari almonds.
  9. Drizzle soy peanut vinaigrette and enjoy!

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Suzy Singh

Chef Suzy Singh joined NOW® Foods as the R&D Corporate Chef in 2013 to drive new product development and create healthy solutions for existing products in the Food category. Her talent for cooking is matched only by her passion and commitment to helping people live healthier lives through food. As a mother of two, Suzy understands the concept of fast, functional, and healthy recipes for the busy mom.