Author: Andrea Cammarata
- ½ cup Greek yogurt
- 1 medium raw carrot, diced
- 1 medium raw beets, half slices
- 1 small raw cucumber, half slices
- 1 large raw jalapeño pepper, sliced
- 1 small raw yellow squash, half slices
- 3 radishes, half slices
- 6 Sun Sugar tomatoes, cut in half
- 8-10 fresh blueberries
- 2 tablespoons vinaigrette cut beets, diced
- 2 hardboiled eggs, peeled and cut in half
- 1 small sweet potato, baked and cut into small cubes
- 1 green apple, cut into thin wedges
- 2 tablespoons Wasabi peas
- 2 tablespoons raw sunflower seeds
- 2 tablespoons hemp hearts
- ¼ teaspoon sesame seeds
- ¼ teaspoon poppy seeds
- * I also drizzled a bit of pumpkin oil and Basalmic vinegar on top of the egg yolk (optional)
- To prepare the quinoa, follow the instructions on the package.
- While the quinoa is cooking, I prepared the raw vegetables and boiled two eggs for ten minutes.
- When the eggs are done I allowed them to cool, I then peeled the eggs and cut the eggs in half.
- I measured out the quantities of the Wasabi seeds, raw sunflower seeds, hemp hearts, sesame seeds, and poppy seeds.
- When the quinoa was finished cooking, I used a fork to fluff the quinoa, and it came out perfect.
- Start building these Unicorn Buddha Bowl Cups by adding the Greek yogurt to the bottom ⅓ of the glass.
- Next, layer the raw veggies, beginning with whatever veggies you like, make sure to alternate the colors: diced beets, cucumbers, red bell pepper, yellow squash, carrots, and radishes.
- Add ⅓ cup of the quinoa.
- On top arrange the jalapeño peppers, avocado spears, green apple wedges, hard-boiled eggs with and without the vegan yolk, and I then scattered the Wasabi peas, sunflower seeds, hemp hearts, sesame seeds, and poppy seeds all around.
- I also drizzled a bit of pumpkin oil and Basalmic vinegar over the egg yolk
- Now, it's time for the Beet Vinaigrette Yogurt Drizzle.
- Serve.
Recipe by The Cottage Market at https://thecottagemarket.com/unicorn-buddha-bowl-cup/
3.5.3229