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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup chickpeas, canned or cooked The base of our Vegan Buddha Bowl starts with quinoa. Quinoa is a great source of protein and fiber. I love using vegetable broth for cooking it. It adds extra flavor. Chickpeas are next. They bring a nice creaminess and a protein boost. - 1 medium sweet potato, diced - 1 cup broccoli florets - 1 avocado, sliced - 1 cup red cabbage, shredded - 1 carrot, grated Now, let’s focus on fresh produce. Sweet potato adds a hint of sweetness. It also brings vibrant color to the bowl. Broccoli is another great veggie. It adds crunch and a bright green color. Avocado is creamy and rich. It makes the dish feel luxurious. Red cabbage gives a nice pop of color and crunch. Grated carrot adds sweetness and texture. - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 2 tablespoons tahini Next, we have flavor enhancers. Olive oil is a must for roasting our veggies. It helps them crisp up nicely. Smoked paprika adds a warm, smoky flavor. It pairs well with sweet potatoes. Finally, tahini is key for our dressing. It creates a creamy texture and nutty taste. You can find the full recipe to make this delicious bowl. Preheat the oven I start by preheating the oven to 400°F (200°C). This ensures the sweet potatoes roast evenly and get a nice flavor. Prepare sweet potato Next, I take one medium sweet potato and dice it into small cubes. I toss these cubes in one tablespoon of olive oil, smoked paprika, salt, and pepper. Then, I spread the sweet potato on a baking tray. I roast it for about 25 minutes or until it’s tender and slightly caramelized. Cooking quinoa While the sweet potato roasts, I prepare the quinoa. I measure one cup of rinsed quinoa and add it to a medium saucepan with two cups of vegetable broth. I bring this to a boil, then reduce the heat to low. I cover it and let it simmer for 15 minutes until the broth is absorbed. Once done, I fluff the quinoa with a fork. Blanching broccoli In a pot of boiling water, I add one cup of broccoli florets. I blanch the broccoli for one to two minutes until it turns bright green. Then, I drain the broccoli and quickly transfer it to a bowl of ice water. This stops the cooking process and keeps the color vibrant. After a few minutes, I drain the broccoli again. Prepare bowl ingredients Now, I gather all the bowl ingredients. In a large bowl, I add a scoop of quinoa, the roasted sweet potatoes, blanched broccoli, and one cup of chickpeas. I also include sliced avocado, shredded red cabbage, and grated carrot for crunch and color. Make the tahini dressing In a small bowl, I mix two tablespoons of tahini with a splash of water. I add a pinch of salt and stir until smooth. If it’s too thick, I can adjust the consistency with more water. Assemble the bowl I drizzle fresh lemon juice over the assembled ingredients. Then, I generously drizzle the tahini dressing on top for extra flavor. Serve Finally, I serve the Buddha bowl immediately. It looks vibrant and colorful, ready to enjoy! To create a tasty Vegan Buddha Bowl, mix different crunch levels. Pair soft items like avocado with crunchy ones like raw carrot. This gives each bite a fun texture. Use spices wisely to enhance flavors. I recommend smoked paprika for a warm note. A pinch of cumin adds a nice depth. Don't forget to sprinkle salt and pepper for balance. To fluff quinoa correctly, wait a few minutes after cooking. Use a fork to gently separate the grains. This keeps it light and fluffy. For cooking quinoa, rinse it well to remove bitterness. Use two parts broth to one part quinoa for rich flavor. Bring it to a boil, then reduce heat and cover. Simmer for about 15 minutes, and it will be perfect! Presentation matters in a Buddha Bowl. Start by arranging the ingredients in sections. This creates a vibrant look. Place colorful veggies next to each other for contrast. Garnish with fresh herbs like parsley or cilantro for extra flair. A lemon wedge adds brightness and a pop of color. For a fun touch, drizzle tahini artfully over the top. These steps make your bowl not just tasty but also beautiful. For the full recipe, check out the vibrant Vegan Buddha Bowl! {{image_2}} You can switch up the protein in your vegan Buddha bowl. Tofu or tempeh adds great texture and taste. Both are easy to find and work well with many flavors. For a fun twist, try marinating them first. You can also use other beans like black beans or kidney beans. They add protein and fiber, making your meal heartier. While quinoa is a favorite, you can use other grains too. Brown rice is a solid choice and is more filling. Couscous cooks quickly and has a light, fluffy texture. Both grains absorb flavors well, giving your bowl even more taste. Adding seasonal veggies makes your Buddha bowl unique. Think about using zucchini, bell peppers, or kale for variety. I love mixing in roasted beets or fresh spinach for color and flavor. Personalize it with your favorites to keep the dish exciting. Each bowl can be a new creation! Use airtight containers to store your Vegan Buddha Bowl. Glass containers work best. They keep food fresh and make it easy to see what you have. If you use plastic, make sure it is BPA-free. Leftovers stay good in the fridge for about three to four days. To make meal prep easy, prepare your ingredients ahead. Cook quinoa and roast sweet potatoes in advance. You can also chop vegetables and store them in the fridge. For longer storage, freeze cooked quinoa and sweet potatoes. They can last for up to three months in the freezer. When you reheat, do it gently on the stove or in the microwave. This keeps the flavors fresh. For veggies, add a splash of water while reheating. This helps avoid sogginess. You want each bite to stay crisp and tasty. Enjoy your flavorful freshness from the Vegan Buddha Bowl! A Vegan Buddha Bowl is a colorful dish. It mixes grains, greens, and proteins. The key components are quinoa, veggies, and legumes. These ingredients provide many nutrients. - Quinoa: It's a complete protein and gluten-free. - Chickpeas: They add protein and fiber. - Sweet Potatoes: Great for vitamins A and C. - Broccoli: Packed with vitamins K and C. - Avocado: Offers healthy fats. Together, these ingredients make a balanced meal. You get energy, good fats, and fiber in one bowl. Yes, you can customize a Buddha Bowl. This dish is flexible for all diets. If you have restrictions, swap ingredients. - Protein Alternatives: Use tofu or tempeh if you don’t like chickpeas. - Grain Substitutes: Try brown rice or couscous instead of quinoa. - Veggie Options: Add seasonal veggies like spinach or bell peppers. This makes it easy to enjoy the dish according to your taste. Tahini dressing is a popular choice. It adds creaminess and flavor. You can mix tahini with water, lemon, and salt. This simple recipe makes it smooth. If you want other options: - Vinaigrette: A mix of vinegar and oil is a lighter choice. - Nut-based dressings: These add a rich taste. Choosing the right dressing can change the bowl's flavor. Tailor it to what you like best! A vegan Buddha bowl is easy to make and full of flavor. We covered key ingredients like quinoa, fresh veggies, and flavor boosters. You now know how to put it all together with simple steps. Remember, you can make this dish your own by swapping ingredients. With tips on storage and reheating, you can enjoy your bowls longer. Whether for a meal prep or a quick dinner, this bowl is a great choice. Cook, create, and enjoy fresh flavors every time.

Vegan Buddha Bowl

Looking for a healthy and delicious meal? Dive into this Vegan Buddha Bowl packed with flavorful freshness! Featuring fluffy quinoa, roasted sweet potatoes, vibrant veggies, and creamy tahini, this bowl is a nutrient powerhouse that will satisfy your cravings. Perfect for meal prep or a quick lunch, it’s customizable to fit your taste. Click through for the full recipe and start enjoying this colorful, nutritious dish today!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup chickpeas, canned or cooked

1 medium sweet potato, diced

1 cup broccoli florets

1 avocado, sliced

1 cup red cabbage, shredded

1 carrot, grated

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh lemon juice, for drizzling

2 tablespoons tahini

Water to thin tahini if desired

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Sweet Potato: On a baking tray, toss the diced sweet potato with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Spread the sweet potato evenly and roast for 25 minutes or until tender.

      Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the broth is absorbed. Once done, fluff the quinoa with a fork and set aside.

        Blanch Broccoli: In a pot of boiling water, add the broccoli florets and blanch for 1-2 minutes until bright green. Drain and immediately transfer them to a bowl of ice water to stop cooking. Drain again after a few minutes.

          Prepare Bowl Ingredients: In a large bowl, assemble the components: add a scoop of quinoa, the roasted sweet potatoes, blanched broccoli, chickpeas, sliced avocado, shredded red cabbage, and grated carrot.

            Make the Tahini Dressing: In a small bowl, mix tahini with a splash of water to thin it out. Add a pinch of salt and stir until smooth. Adjust consistency with more water if desired.

              Assemble the Bowl: Drizzle fresh lemon juice over the assembled bowl and drizzle the tahini dressing generously on top.

                Serve: Serve the Buddha bowl immediately, or pack it in meal prep containers for a healthy lunch throughout the week.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 2