Ingredients:
For the Buddha Bowl:
- 1 cup cooked quinoa or your choice of grains (such as brown rice, bulgur, or millet)
- 1 cup roasted sweet potatoes, cubed
- 1 cup roasted Brussels sprouts
- 1 cup steamed broccoli florets
- 1 cup chickpeas, drained and rinsed
- 1 cup fresh spinach or mixed greens
- 1/2 avocado, sliced
- 1/4 cup sliced cucumber
- 2 tablespoons sesame seeds or sunflower seeds (optional)
For the Dressing:
- 2 tablespoons tahini
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon tamari or soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon water (adjust as needed for desired consistency)
- 1 clove garlic, minced (optional)
Instructions:
- Prepare the quinoa or grains according to the package instructions. Set aside.
- Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes and Brussels sprouts with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.
- While the vegetables are roasting, steam the broccoli florets until crisp-tender. You can use a steamer basket or simply blanch them in boiling water for a few minutes. Drain and set aside.
- In a small bowl, whisk together the tahini, maple syrup, tamari or soy sauce, lemon juice, water, and minced garlic (if using). Adjust the water as needed to achieve your desired dressing consistency.
- Assemble your Buddha bowl: Start with a bed of cooked quinoa or grains in a large bowl. Arrange the roasted sweet potatoes, Brussels sprouts, steamed broccoli, chickpeas, fresh spinach or mixed greens, sliced avocado, and sliced cucumber on top.
- Drizzle the dressing over the Buddha bowl and sprinkle with sesame seeds or sunflower seeds for added crunch and flavor.
- Serve the Vegan Buddha Bowl immediately and enjoy!
Feel free to customize your Buddha Bowl with additional vegetables, protein sources, or toppings according to your preference. You can also experiment with different dressings or sauces to create unique flavor combinations.
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- May 27, 2023|
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