Vegan Buddha Bowl
The Vegan Buddha Bowl is a vibrant, nutrient-dense meal filled with a mix of grains, vegetables, plant-based proteins, and healthy fats. Packed with vitamins, fiber, and protein, this bowl is customizable to your taste preferences. Perfect for lunch, dinner, or meal prepping, it’s both nourishing and satisfying.
Equipment
- 1 Baking Sheet (for roasting veggies)
- 1 Medium Saucepan (for cooking grains)
- 1 Medium Bowl (for mixing dressing)
- 1 Knife (for chopping vegetables and slicing avocado)
- 1 Cutting Board (for preparing ingredients)
- 1 Spoon (for drizzling dressing)
- 1 Fork (for fluffing grains)
Ingredients
Grains (Base):
- 1 cup quinoa cooked (or any grain of choice like rice or farro)
Vegetables (Roasted & Raw):
- 1 medium sweet potato peeled and diced
- 1 cup cauliflower florets
- 1/2 cup bell pepper diced
- 1/2 cup cucumber sliced
- 1/2 cup spinach or other leafy greens
Protein:
- 1 cup chickpeas roasted
- 1/2 cup tofu or tempeh, cubed
Healthy Fats:
- 1 avocado sliced
- 2 tbsp pumpkin seeds or any seeds/nuts
Dressing:
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 1 garlic clove minced
- 1-2 tbsp water to thin the dressing, if needed
- Salt and pepper to taste
Instructions
Prepare the Grains:
- Cook your choice of grain (such as quinoa, rice, or farro) according to the package instructions. Set aside once cooked and fluff with a fork.
Roast the Vegetables:
- Preheat the oven to 400°F (200°C). Toss the diced sweet potato and cauliflower florets with olive oil, salt, and pepper. Spread them out evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and tender.
Cook the Protein:
- While the veggies are roasting, prepare your protein. If using chickpeas, drain, rinse, and toss them with olive oil, smoked paprika, salt, and pepper, then roast them on a separate baking sheet for 10-15 minutes. If using tofu or tempeh, season with salt, pepper, and your choice of spices (such as cumin or turmeric) and pan-fry until crispy.
Prepare the Dressing:
- In a medium bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and water. Adjust the consistency with more water if needed. Season with salt and pepper.
Assemble the Buddha Bowl:
- In a large bowl or plate, start with a base of quinoa (or your chosen grain). Arrange the roasted sweet potato and cauliflower, raw vegetables (cucumber, bell pepper, spinach), chickpeas, and tofu. Add slices of avocado and sprinkle pumpkin seeds on top.
Drizzle with Dressing:
- Pour the dressing generously over your assembled Buddha bowl, and give it a final seasoning of salt and pepper to taste. Serve immediately and enjoy!
Notes
- Customization: You can swap any of the vegetables for those that are in season or your personal favorites. Zucchini, roasted mushrooms, or steamed broccoli would also be great options.
- Grains: Feel free to use cauliflower rice for a low-carb option.
- Protein Options: Chickpeas, tempeh, or lentils are excellent protein choices, but you can also add edamame or black beans.
- Dressing Variations: If you prefer a spicy kick, you can add a dash of sriracha to the tahini dressing or try a creamy avocado-lime dressing.
- Storage: The ingredients (except for the avocado) can be stored separately in airtight containers for up to 3 days, making it perfect for meal prep.