Kung Pao Buddha Bowls Food

KUNG PAO BUDDHA BOWLS

Steps:

• In a large pot, bring quinoa and water to a boil. Cover and lower the heat to low and let simmer for around 20 minutes or until all the water has evaporated.
• Place sesame oil in a large pan and heat on medium/high heat. Then, add in the vegetables and beans and sauté for 3-5 minutes to lightly cook the veggies so that they are still crunchy. Once veggies are at the desired texture add in the sauce ingredients and sauté for a few minutes.
• Follow the instructions here, but use cilantro and add a tablespoon or two more of olive oil to make it saucier!
• Prep bowls by separating the quinoa out into 4 portions. Then do the same with the veggies. Top with peanuts, sesame seeds, green onion, and a few tablespoons of the Green Goddess Dressing.

BASIC VEGAN BUDDHA BOWL RECIPE

Steps:

• Place all ingredients into a bowl and dig in!

BIG BOWL'S KUNG PAO CHICKEN (COPYCAT)

Steps:

• Marinate chicken breast with corn starch and sesame oil, and let sit at least 30 minutes.
• Heat wok or heavy skillet, and add chicken breast.
• Stir until the meat changes color, and remove to drain.
• Pour off all but 1/4 cup of the oil.
• Add the dried chilies, and cook until they begin to blacken and smoke.
• Add the scallion whites and garlic, and stir briefly.
• Add 5 tablespoons of the sauce mixture, and cook until it begins to boil.
• Add the chicken pieces, and toss to coat.
• When piping hot, remove from heat, stir in the peanuts, then the coriander leaves, and serve with rice.