🌈 Rollicking Buckaroo Rainbow Quinoa Bowl (Gluten-Free)

Ingredients:

1 cup tri-color quinoa, rinsed

2 cups vegetable broth

1 cup roasted sweet potatoes, diced

1 cup roasted chickpeas (seasoned with Rollicking Buckaroo Smoky Citrus Salt)

1 cup roasted red bell peppers, sliced

1 cup purple cabbage, thinly shredded

1 ripe avocado, sliced

2 tbsp fresh cilantro, chopped

2 tbsp pumpkin seeds

Dressing:

3 tbsp olive oil

1 ½ tbsp fresh lime juice

1 tbsp Rollicking Buckaroo Adobo Lime Rub

1 tsp Rollicking Buckaroo Pepper Jam (any heat level)

Instructions:

Cook quinoa in vegetable broth until fluffy; set aside to cool slightly.

Roast sweet potatoes, chickpeas, and peppers until tender and slightly caramelized.

Whisk together dressing until smooth and tangy.

In a large bowl, arrange quinoa as a base. Top with roasted vegetables, purple cabbage, avocado, cilantro, and pumpkin seeds.

Drizzle with dressing, toss lightly, and serve warm or chilled.

✨ This dish bursts with color, crunch, and flavor—so tasty no one will even guess it’s gluten-free.