Rainbow Vegan Buddha Bowl
A Buddha bowl arranges roasted and raw vegetables, a cooked grain, a protein source such as chickpeas or tofu, and a dressing over a single bowl for a balanced, colorful meal. Prep and roasting take roughly 35 minutes, and the components can be swapped based on what is in season. A tahini or lemon-herb dressing ties the varied textures together.
Ingredients
Main Bowl Components
- 1 cup organic quinoa rinsed
- 2 cups kale chopped
- 1 cup chickpeas cooked
- 1 medium avocado sliced
- 1 cup carrot spiralized
- 1 cup red cabbage thinly sliced
- ½ cup pomegranate seeds
Dressing
- 2 tablespoons tahini smooth
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon maple syrup
- 2 tablespoons water adjust for consistency
- 1 pinch salt to taste
Instructions
- In a medium saucepan, bring 2 cups (480 ml) of water to a boil. Add the rinsed quinoa, return to a boil, then cover, reduce the heat to low, and simmer until the quinoa is tender and water has been absorbed, about 15 minutes. Fluff with a fork and set aside to cool.
- In a large bowl, massage the chopped kale with a pinch of salt until it becomes tender and slightly darker in color, about 2 minutes.
- Prepare the dressing by whisking together tahini, lemon juice, maple syrup, and water until smooth. Adjust consistency by adding more water, if necessary.
- In each serving bowl, arrange portions of quinoa, kale, chickpeas, sliced avocado, spiralized carrot, red cabbage, and pomegranate seeds. Drizzle with tahini dressing.
Notes
For a nutty edge, dry-toast the chickpeas with a sprinkle of smoked paprika before adding them to the bowls.
Nutrition
Calories: 403kcalCarbohydrates: 57gProtein: 13gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 56mgPotassium: 893mgFiber: 12gSugar: 11gVitamin A: 6739IUVitamin C: 34mgCalcium: 112mgIron: 4mg
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