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, broccoli, green bell peppers, water, quinoa, red bell peppers, unsweetened creamy peanut butter (peanuts), peanuts, garlic, red onions, blue agave nectar, 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), 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, extra virgin coconut oil, sambal oelek chili paste (red chili peppers, salt, distilled vinegar, xanthan gum), sea salt, jalapeños, toasted sesame seeds, granulated garlic, toasted onion powder, lime powder, crushed red pepper flakes