This Buddha bowl starts with a base of quinoa that’s topped with sesame-roasted broccoli and toasted peanuts coated with gochugaru (Korean chili flakes). It’s served with red and green bell peppers, garlic, and cilantro. A satay-style peanut sauce is perfect for drizzling over the top.

Ingredients: sweet potatoes, riced broccoli, green bell peppers, water, quinoa, red bell peppers, peanut butter, peanuts, garlic, blue agave nectar, red onions, green onions, olive oil, toasted sesame oil, lime juice, coconut aminos (organic coconut nectar, organic pure coconut blossom sap, natural unrefined sea salt (less than 2%)), ginger, cilantro, roasted garlic oil (olive oil, garlic), garlic, mirepoix concentrate (water, sea salt, vegetable stock (carrot, celery and onion stocks), carrot stock, tapioca starch, cabbage juice concentrate, celery stock, onion stock, natural flavors, mushroom stock, tomato paste), gochugaru chile flakes, sambal oelek chili paste (red chili peppers, salt, distilled vinegar, xanthan gum), extra virgin coconut oil, sea salt, jalapeño peppers, toasted sesame seeds, granulated garlic, toasted onion powder, lime powder (citric acid, natural lime flavor), crushed red pepper flakes