Buddha Bowl


Yields: 4                                     Prep time: 20 min




  1.  Cook the Quinoa in 3 cups of water for about 7-10 min
  2.  Preheat the oven to 180 degrees.
  3.  I like to poke my Pork tenderloin with a fork before seasoning it so the spices can go deep. Sprinkle the pork tenderloin with     salt and pepper   and fry in a hot pan until brown from the outside about 3-4 min. Transfer to the oven after for about 10 min.      
  4.  You can buy pre-cooked beets or cook them yourself until they are tender. But others also like to add them raw.
  5.  And the same concept for the peppers, if you want it fresh eat them raw or just add a little of olive and garlic to a pan to fry   them up for 1-2     min.
  6.  For the dressing, you combine the tahini, lemon juice, pepper, salt and minced garlic, olive in a jar and just shake it u
  7.  When assembling your bowl you can let your creativity flow. I like to start with Quinoa on one side and lettuce on the other, on   top of that   place  your veggies and your pork tenderloin.
  8.  Add your dressing and garnish with the spring onion and enjoy!




2 Cups Quinoa

1 red pepper, chopped

1 small beet, cooked, cut into 1-inch cubes
3 small radishes, sliced
1 cup lettuce
¼ of a cucumber
1 spring onion
1 Pork tenderloin
1 glove of garlic, minced
2 Tablespoons Tahini
1 Tablespoon fresh lemon juice
Olive oil
Sea salt