This vegetarian Sautéed Corn and Tomato Buddha Bowl with a dressing made with Ontario yogurt is the perfect meal for those fresh food cravings. This Buddha bowl has all of the best textures and flavours mixed together, from the tangy dressing, to the earthy taste of lentils. This recipe can easily be doubled for a few days of lunches ready to pack and take with you for a tasty meal for work or school!
Step 1
In a saucepan, bring vegetable broth to a boil and add quinoa. Reduce heat to low; cover and cook for about 15 minutes or until broth is absorbed. Set aside.
Step 2
Using a knife, cut kernels from cobs of corn. In a large skillet, melt butter over medium high heat and sauté corn for 4 minutes or until starting to become golden. Add green onions and cook for 1 minute. Remove from heat and stir in salt and pepper.
Step 3
Herb Yogurt Dressing: In a bowl, whisk together yogurt, oil, lemon juice, salt, mustard, basil and parsley; set aside.
Step 4
Divide quinoa among 2 bowls. Top each bowl with sautéed corn, tomatoes, lentils and avocado. Drizzle each with some of the dressing to enjoy.
Top 5 Nutrients: Folate 101%DV, Copper 86%DV, Vitamin K 82%DV, Manganese 78%DV, Niacin 57%DV.