Autumn Buddha Bowl
A celebration of our fall favorites – roasted sweet potatoes and kale, with sauteed red cabbage and apples in a balsamic vinegar reduction with cloves for that autumn spice. Perfectly paired with walnuts, tri-color quinoa, roasted chickpeas, and a lemon tahini dressing.
Out of stock
Red cabbage*, quinoa, sweet potato*, chickpeas* (olive oil*, ground cumin, chili powder, garlic powder, ground ginger, ground turmeric), red onion*, fuji apple*, kale*, walnuts, lemon tahini dressing (tahini*, lemon juice, maple syrup*, water), Italian parsley*, balsamic vinegar, sea salt, ground cloves, black pepper, grapeseed oil, extra virgin olive oil*.
Eat chilled or heat for 30 seconds, until warm. Drizzle with lemon tahini dressing.