Nadura* Buddha Bowl

Soy Free

Gluten Free

Vegan

GMO Free

Ingredients

Protein & Grain Base

225g Nadura* Meat or Chicken Free Mince
120g Quinoa, uncooked
10ml olive oil
400 ml Water or Vegetable Broth (for cooking quinoa)
1g Smoked Paprika
1g Ground Cumin
Salt & Pepper, to taste

Vegetables

150g Broccoli Florets, steamed
100g Red Cabbage, finely shredded
80g Cucumber, peeled into thin ribbons

Pico de Gallo

100g Tomato, finely diced
30g Red Onion, finely diced
5g Fresh Cilantro, chopped
10ml Lime Juice
Pinch of sea salt

Cilantro Avocado Drizzle

70g Ripe Avocado
20g Fresh Cilantro (leaves + tender stems)
5g Garlic Clove
25ml Lime Juice
15ml Extra Virgin Olive Oil
30ml Water (adjust for texture)
Salt & Pepper, to taste

Mince

Packed with 23 grams of natural protein per serving, rich in fiber, and low in fat, Nadura* Meat-Free Mince crafted to blend seamlessly into your favorite recipes—without the cholesterol, trans fats, or excess calories.

chicken-free Mince

preparation

Rinse quinoa thoroughly. In a small pot, combine quinoa and 400 ml water or broth.
Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
To prepare the mince, heat oil in a skillet over medium heat. Add Nadura* mince, smoked paprika, cumin, salt, and pepper.
Cook 6–8 minutes, stirring occasionally, until golden and aromatic.
For the pico de Gallo, combine tomato, onion, cilantro, lime juice, and salt. Mix and set aside.
To prepare the dressing blend all the drizzle ingredients until silky smooth and vibrant green.
Assemble the bowls, divide quinoa between two bowls, add Nadura mince in one section, arrange red cabbage, broccoli, and cucumber ribbons around it.
Spoon over pico de Gallo. and finish with a generous drizzle of the cilantro–avocado sauce.
Garnish with extra cilantro or lime wedges if desired.