Vegetarian Buddha Bowl

Vegetables:
  • 1 cup roasted sweet potatoes (cubed)
  • 1 cup steamed broccoli florets
  • 1 cup raw or sautéed kale or spinach
  • 1/2 cup shredded carrots
  • 1/2 cup sliced cucumber
    • Protein:
  • 1/2 cup chickpeas (roasted or boiled)
  • 1/2 cup edamame (shelled, optional)
    • Toppings:
  • 1 avocado, sliced
  • 2 tablespoons pumpkin seeds or sunflower seeds
  • 2 tablespoons sesame seeds (optional)
  • Fresh parsley or cilantro (for garnish)
    • Dressing:
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup (or honey for non-vegan option)
  • 1/2 teaspoon garlic powder
  • Water (to thin the dressing)
  • 1 Cup ooked quinoa (or brown rice)
Instructions
    Cook the Base:
  1. 1
    • Rinse 1 cup of quinoa under cold water.
    • Add it to a pot with 2 cups of water and a pinch of salt.
    • Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
  2. 2
    Roast the Sweet Potatoes:
    • Preheat your oven to 400°F (200°C).
    • Peel and dice 1 medium sweet potato into small cubes.
    • Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly crispy.
  3. 3
    Prepare the Vegetables:
    • Steam 1 cup of broccoli florets for 4-5 minutes until tender but crisp.
    • Sauté kale or spinach lightly with a drizzle of olive oil, or keep it raw if preferred.
    • Shred 1/2 cup of carrots and slice 1/2 cup of cucumbers.
  4. 4
    Roast the Chickpeas (Optional):
    • Drain and rinse 1/2 cup of chickpeas.
    • Toss with olive oil, paprika, garlic powder, salt, and pepper.
    • Spread on a baking sheet and roast at 400°F (200°C) for 20 minutes, shaking halfway through for even roasting.
  5. 5
    Make the Dressing:

    In a small bowl, whisk together:

      • 2 tablespoons tahini
      • 1 tablespoon lemon juice
      • 1 tablespoon olive oil
      • 1 teaspoon maple syrup
      • 1/2 teaspoon garlic powder
    • Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
  6. 6
    Assemble the Bowl:
    • Start with a generous scoop of quinoa or brown rice in a large bowl.
    • Arrange roasted sweet potatoes, steamed broccoli, shredded carrots, cucumbers, kale or spinach, chickpeas, and edamame in separate sections for a colorful presentation.
  7. 7
    Add Toppings:
      • op with sliced avocado, a sprinkle of pumpkin or sesame seeds, and fresh parsley or cilantro.

    2. Drizzle and Serve:

      • Pour the tahini dressing over the assembled bowl.
      • Serve immediately and enjoy your nutrient-packed, flavorful Vegetarian Buddha Bowl!

     

  8. 8
    1 tablespoon olive oil
  9. 9
    1 teaspoon maple syrup
  10. 10
    1/2 teaspoon garlic powder
  11. 11
    Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 400kcal
% Daily Value *
Sodium 300mg13%
Total Carbohydrate 55g19%
Dietary Fiber 12g48%
Sugars 7g
Protein 18g36%

* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Customizable: Swap out any vegetables or protein for your favorites, like roasted cauliflower, tofu, or tempeh.
  • Meal Prep: Prep the ingredients ahead of time and assemble the bowls just before serving.
  • Storage: Store leftovers in airtight containers for up to 3 days, keeping the dressing separate.

Enjoy your colorful, nutrient-packed Vegetarian Buddha Bowl! 🌱🥗

Read it online: https://simplydeliciousbites.com/recipe/vegetarian-buddha-bowl/

Thank you for stopping by :) :)