Description
A quick and nourishing Vegan Buddha Bowl featuring vibrant vegetables, hearty grains, and protein-rich chickpeas, perfect for autumn.
Ingredients
- 1 cup cooked quinoa (or brown rice)
- 1 cup chickpeas, drained and rinsed
- 1 cup sweet potato, diced and roasted (or steamed)
- 1 cup kale or spinach, sautéed lightly
- ½ avocado, sliced
- ¼ cup cherry tomatoes, halved
- 2 tablespoons tahini or tahini dressing
- Juice of ½ lemon
- Salt and pepper, to taste
- Optional toppings: pumpkin seeds, sesame seeds, or your favorite herbs
Instructions
- Prepare the base: Start by heating up your cooked quinoa or brown rice in a microwave or on the stove.
- Roast the sweet potato: Preheat your oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper, and roast for about 15-20 minutes.
- Sauté the greens: In a small skillet, add olive oil and sauté your kale or spinach until wilted, about 2-3 minutes.
- Combine the ingredients: In a bowl, layer quinoa or brown rice, chickpeas, roasted sweet potatoes, sautéed greens, avocado slices, and cherry tomatoes.
- Dress it up: Drizzle tahini dressing over the top, squeeze fresh lemon juice, and sprinkle with seasoning.
- Add final touches: Optionally, top with pumpkin seeds or sesame seeds.
- Serve and enjoy: Mix it all together and enjoy your nutritious Vegan Buddha Bowl!
Notes
Cook in bulk for quick meal prep; use fresh, seasonal vegetables for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan