The ultimate vegan buddha bowl⠀⠀



buddha bowl base:⠀⠀

2 cups cooked quinoa or rice (about 3/4 cup uncooked)⠀⠀

1 batch dairy free pesto⠀⠀

1 avocado⠀⠀


1 can chickpeas⠀⠀

1 tbsp avocado or olive oil⠀⠀

½ tsp salt⠀⠀

½ tsp paprika⠀⠀

1 tsp chili powder⠀⠀

¼ tsp turmeric⠀⠀

sweet potato/peppers:⠀⠀

4 cups chopped & peeled sweet potatoes⠀⠀

2 red bell peppers⠀⠀

2 tbsp olive oil⠀⠀

1 tbsp nutritional yeast⠀⠀

1/2 tsp sea salt⠀⠀

1/2 tsp paprika⠀⠀

1/2 tsp chili powder⠀⠀


preheat the oven to 425 degrees fahrenheit. ⠀⠀

cook the quinoa according to these instructions.⠀⠀

peel the sweet potatoes and chop into 1 inch cubes. ⠀⠀

cut the peppers into strips and add to a large bowl with the sweet potatoes. ⠀⠀

toss with olive oil and seasonings until well coated. ⠀⠀

add to a baking tray lined with parchment paper, leaving some room for the chickpeas. ⠀⠀

drain and rinse the chickpeas and add to a bowl. ⠀⠀

toss with oil and spices until well coated. ⠀⠀

add to the baking tray and bake everything for 30-35 minutes or until the potatoes are completely cooked through. ⠀⠀

while they are roasting, make the dairy free pesto. ⠀⠀

when everything is done, assemble the bowls with a bed of quinoa and layer on the sweet potatoes, peppers, chickpeas, pesto and avocado. ⠀⠀

top with black pepper, cilantro or red pepper flakes if desired


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