Folate-Packed Buddha Bowl

By Crissie Mergogey


  • 1 cup uncooked quinoa 
  • 2 cups vegetable broth
  • 1 cup chopped asparagus 
  • 2/3 cup shelled edamame, frozen
  • 2/3 cup corn kernels, frozen
  • 4 cups spinach
  • 1/4 cup shelled sunflower seeds 
  • 1 avocado, cubed 

Maple Tahini Dressing:

  • 2 tbsp tahini 
  • 2 1/2 tsp apple cider vinegar 
  • 1 1/2 tsp soy sauce 
  • 1 tsp maple syrup 


  1. Bring the quinoa and vegetable broth to a boil in a small pot.  Cover and reduce heat; simmer for 15 minutes. Fluff with a fork and set aside. 
  2. While the quinoa cooks, saute the asparagus, edamame and corn with a bit of oil or water until the asparagus is tender, about 5 minutes. 
  3. Mix the maple tahini dressing ingredients in a small bowl until smooth.
  4. Divide the spinach into two bowls and add the cooked quinoa, edamame, corn, sunflower seeds and avocado. 
  5. Drizzle with the dressing and enjoy!



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