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Loaded Buddha bowl

This vegetarian dish features the Lebanese spice blend za’atar.

“A perfectly cooked four-minute egg is slightly firm on the outside, and jammy on the inside, ” says Holly Erickson, who co-founded The Modern Properwith fellow chef Natalie Mortimer. “It’s a great protein-rich topping for this veggie bowl.”

Ingredients

¼ cup cooked tri-colored quinoa
1 cup kale, chopped
¼ cup microgreens
½ cup shelled edamame
¼ avocado
2 tablespoons tahini dressing

Directions

1.
In an airtight container, store the quinoa, chickpeas, cauliflower, and potatoes. Place in the fridge overnight.
2.
In a separate container, place the kale, microgreens, and edamame alongside the avocado.
3.
Place the tahini dressing in a small container and store in the fridge.

Directions

1.
Heat the quinoa, chickpeas, cauliflower, and potatoes in the microwave for one minute or serve at room temperature.
2.
Cut the egg in half and place it in the quinoa bowl. Top with kale, microgreens, and edamame.
3.
Dice the avocado and add it to the bowl, then drizzle with tahini dressing.
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