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10-Minute Vegan Buddha Bowl

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A vibrant Vegan Buddha Bowl packed with nutritious ingredients, perfect for a quick and satisfying lunch.

Ingredients

Scale
  • 1 cup quinoa, cooked
  • 1 cup chickpeas, rinsed and drained
  • 1 cup broccoli florets, steamed
  • 1 cup sweet potato, diced and roasted
  • 1/2 cup shredded carrots
  • 1/4 cup red cabbage, thinly sliced
  • 1/4 avocado, sliced
  • For the Tahini Dressing:
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • 2–4 tablespoons water, to thin
  • Salt and pepper to taste

Instructions

  1. Cook the quinoa by bringing 1 cup of water to a boil, adding rinsed quinoa, lowering the heat, covering, and letting it simmer for 15 minutes.
  2. Roast the sweet potato by preheating your oven to 400°F (200°C), tossing diced sweet potato with olive oil, salt, and pepper, and roasting for 20-25 minutes.
  3. Steam the broccoli florets until vibrant green and fork-tender.
  4. Prepare the tahini dressing by combining tahini, lemon juice, maple syrup, minced garlic, salt, and pepper, and gradually adding water to reach desired consistency.
  5. Assemble the bowl by layering quinoa, roasted sweet potatoes, steamed broccoli, chickpeas, shredded carrots, red cabbage, and avocado slices.
  6. Drizzle the tahini dressing generously over the assembled bowl.
  7. Garnish with sesame seeds or red pepper flakes if desired, and enjoy!

Notes

Feel free to play with ingredients based on seasonality and availability. You can use frozen vegetables and prepare each component in advance.

Nutrition

Keywords: vegan, buddha bowl, quick lunch, healthy recipe, plant-based

Find it online: https://flavorsbyclara.com/minute-vegan-buddha-bowl-fast-protein-packed-lunch/