Vegan Buddha Bowl
Indulge in this vibrant Vegan Buddha Bowl, a harmonious blend of fresh veggies, protein-packed grains, and a zesty dressing. Perfect for any meal!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) chickpeas
- 2 cups fresh baby spinach
- 1 cup cherry tomatoes
- 1 ripe avocado
- 1 medium cucumber
- 2 tbsp lemon juice
- 2 tbsp olive oil (for roasting chickpeas)
- Salt and pepper (to taste)
Instructions
- Rinse quinoa under cold water. In a saucepan, combine quinoa and 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until water has evaporated.
- Drain and rinse canned chickpeas. Toss with olive oil, salt, and pepper. Bake at 400°F (200°C) for about 20 minutes until crispy.
- Halve the cherry tomatoes, dice the cucumber and avocado, and wash the spinach.
- In serving bowls, add a scoop of quinoa as the base. Layer with chickpeas, followed by spinach, tomatoes, cucumber, and avocado.
- Squeeze fresh lemon juice over each bowl and drizzle tahini or your favorite dressing if desired.
- Serve immediately or enjoy family-style from the bowls.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 450
- Sugar: 4g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: - For added flavor, customize with seasonal veggies or different grains like brown rice. - Meal prep components separately for quick assembly during busy weekdays.