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April 6, 2020

DIY Dinner - Buddha Bowls

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On a recent night, we had DIY Buddha Bowls for dinner.  We used quinoa as a base, and used up whatever we could find in the fridge and pantry - edamame, corn, pickled red onions, tofu, avocado, eggs, and roasted chickpeas.


I sprinkled on some Trader Joe's Everything But the Bagel Sesame Seasoning Blend, and drizzled on Shiitake Sesame Vinaigrette from Annie's.

It's a great way to use up leftovers, and definitely gives you a break from cooking. 
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