Vegan Buddha Bowl

In recent years, Buddha bowls have gained immense popularity in the culinary world, celebrated for their beautiful presentation and nutritional benefits. These wholesome, plant-based meals originated from Buddhist traditions, where they were served in a bowl filled with a variety of ingredients, symbolizing abundance and a balanced diet. The concept of the Buddha bowl revolves around the idea of nourishing the body with diverse food groups, making it a perfect choice for individuals seeking healthy and fulfilling meals.

Discover the joy of plant-based eating with this Vibrant Vegan Buddha Bowl recipe! Packed with colorful ingredients like quinoa, sweet potatoes, chickpeas, and fresh greens, this bowl not only pleases the eye but also nourishes your body. With its rich flavors and numerous health benefits, it’s perfect for lunch or dinner. Embrace the beauty of a balanced diet and enjoy a deliciously fulfilling meal. #BuddhaBowl #VeganRecipes #HealthyEating #PlantBased #Nutrition #MealPrep #ColorfulFood #Foodie

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Ingredients

1 cup quinoa (rinsed)

2 cups vegetable broth

1 cup chickpeas (cooked or canned, drained and rinsed)

1 small sweet potato (peeled and diced)

1 cup broccoli florets

1 red bell pepper (sliced)

1 avocado (sliced)

½ cup cherry tomatoes (halved)

2 cups mixed greens (spinach, kale, or arugula)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

2 tablespoons tahini

1 tablespoon lemon juice

1 tablespoon maple syrup (optional)

Instructions

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

Roast the Sweet Potato: Preheat the oven to 400°F (200°C). On a baking sheet, toss the diced sweet potato with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer and roast for about 20-25 minutes or until tender and slightly caramelized.

Blanch the Broccoli: While the sweet potato is roasting, bring a small pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes. Drain and immediately transfer to an ice bath to stop the cooking process.

Sauté the Chickpeas: In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chickpeas and sauté for about 5-7 minutes until they are slightly crispy. Season with salt and pepper.

Prepare the Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup (if using), and a few tablespoons of water until smooth. Adjust thickness by adding more water if needed.

Assemble the Buddha Bowl: In a large bowl, layer the mixed greens first, followed by the cooked quinoa, roasted sweet potato, sautéed chickpeas, blanched broccoli, sliced bell pepper, and cherry tomatoes. Top with sliced avocado.

Drizzle and Serve: Drizzle the tahini dressing over the assembled ingredients. Serve immediately, garnished with additional herbs or seeds if desired.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 2-3