If you’re looking for a delicious and nutritious vegan meal that will fill you up and make you feel good, look no further than this vegan Buddha bowl recipe. It’s loaded with wholesome ingredients that are easy to find and prepare, and it has a wonderful balance of flavors and textures that will satisfy your taste buds.
I love making this vegan Buddha bowl for lunch or dinner because it’s so simple and versatile. You can use any vegetables you have on hand, or swap the quinoa for another grain of your choice. The roasted potatoes are crispy and flavorful, the kale is tender and green, the bell pepper and red onion add some crunch and color, and the chickpeas provide protein and fiber. The tahini dressing is the star of the show, though. It’s creamy, tangy, sweet and salty, and it ties everything together beautifully.
This vegan Buddha bowl is also great for meal prep. You can make a big batch of quinoa, potatoes, kale and dressing ahead of time and store them in separate containers in the fridge. Then, when you’re ready to eat, just assemble your bowl with some fresh veggies and chickpeas and enjoy. You can also customize your bowl with different toppings like nuts, seeds, herbs or avocado.
One of the best things about this vegan Buddha bowl is that it’s good for you and the planet. It’s packed with vitamins, minerals, antioxidants and phytochemicals that support your health and well-being. It’s also low in fat, cholesterol and sodium, and high in fiber and complex carbohydrates that keep you full and energized. Plus, it’s vegan, gluten-free and soy-free, so it’s suitable for most dietary preferences and needs.
By choosing this vegan Buddha bowl over a meat-based meal, you’re also doing your part to reduce your environmental impact. Animal agriculture is one of the leading causes of greenhouse gas emissions, water pollution, deforestation and biodiversity loss. By eating more plant-based foods, you’re helping to conserve natural resources, protect wildlife habitats and combat climate change.
So what are you waiting for? Grab your ingredients and get ready to make this amazing vegan Buddha bowl. It’s easy, delicious, healthy and eco-friendly – what more could you ask for? Trust me, once you try this recipe, you’ll want to make it again and again. It’s one of my favorite vegan meals ever, and I’m sure you’ll love it too!
Steps
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1
Done
25 min
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Cook the quinoaRinse the quinoa thoroughly in a fine mesh strainer. In a medium saucepan, combine the quinoa with 2 cups of water and bring to a boil. Reduce the heat to low and simmer, covered, for 15-20 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside. |
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2
Done
30 min
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Roast the sweet potatoes and chickpeaPreheat the oven to 400°F. Peel and dice the sweet potatoes into 1-inch pieces. Drain and rinse the chickpeas. Toss the sweet potatoes and chickpeas with 1 tablespoon of olive oil, and season with salt and pepper. Spread them in a single layer on a baking sheet and roast in the oven for 25-30 minutes, or until the sweet potatoes are tender and the chickpeas are crispy. |
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3
Done
15 min
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Sauté the kale and onionsWash and remove the tough stems from the kale. Chop the leaves into small pieces. Peel and slice the onion into thin strips. In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the onions and sauté for 2-3 minutes, or until they are translucent. Add the kale and minced garlic and sauté for 5-7 minutes, or until the kale is wilted and tender. |
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4
Done
5 min
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Assemble the Buddha bowlsDivide the cooked quinoa, roasted sweet potatoes and chickpeas, and sautéed kale and onions among four bowls. Cut the bell peppers into thin strips and add them to the bowls. In a small bowl, whisk together the tahini, lemon juice, and water to make a dressing. Drizzle the dressing over the bowls and serve immediately. |
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I’m blown away by the flavors in this recipe. So delicious!