Kung Pao Buddha Bowls

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
Author: Lee Hersh
Yield: 4 1x



  • 1 cup quinoa
  • 2 cups water

Kung Pao Veggies

  • 2 tablespoons sesame oil
  • 2 cloves garlic, minced
  • 1/4 cup green onion, minced
  • 1 15 oz can chickpeas
  • 4 cups broccolini
  • 1 heaping cup matchstick carrots
  • 2 tablespoons tamari (soy sauce or coconut aminos)
  • 1 tablespoon sriracha
  • 1 tablespoon chili paste
  • 1 tablespoon honey

Green Goddess Dressing

    Other toppings

    • peanuts, sesame seeds, and green onion


    For the Quinoa

    1. 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.

    For the Kung Pao Veggies

    1. 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.

    For the Green Goddess Dressing

    1. Follow the instructions here, but use cilantro and add a tablespoon or two more of olive oil to make it saucier!

    For the Bowls

    1. 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.


    • Serving Size: 1/4
    • Calories: 400
    • Sugar: 8
    • Fat: 10
    • Carbohydrates: 59
    • Fiber: 8
    • Protein: 15


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