This Vegan Buddha Bowl has all the goods. Everything from quinoa, baked purple sweet potato, amino baked mushrooms, avocado, hemp seeds, micro herbs all drizzled with a lemon tahini sauce. As trust me on this one - the tahini drizzle, is a must!
Buddha Bowls, or as some like to call Macro Bowls are the perfect way to get in a variety of colorful veggies, and easily gets your meal to that Eat The Rainbow status. I just love that every bite is different, and you never end up with a boring forkful. This Vegan Buddha bowl is also a great dinner option when you have a bunch of veggies in the fridge that need using up. Just throw them all on a baking tray and pop em in the oven. I generally like to load up the base with a combination of some kind of chopped greens and quinoa. Quinoa is a great source of protein and fibre so just a few spoonfuls to start out your bowl and you're already on the right track to a balanced meal. I also like to add 1 kind of carb like sweet potato, and then try to keep the rest pretty low carb and high fat - so veg like micro herbs, mushrooms, broccoli or zucchini are my go to. Avocado, Tahini and Hemp seeds are also a great addition for them healthy fats.
In terms of your Buddha Bowl presentation I like to section off each veggie in the bowl, placing them all next to each other quite neatly while leaving the drizzle of sauce until the end. This way its A. more appealing to look at B. you can see just how much diversity of nutrients you have for dinner and C. you can pick and choose how each forkful will taste.
Like I said, the options here are really up to what you have in you fridge but heres a little pointer as to how I do mine.
Makes 2 bowls:
What you'll need:
1 medium sweet potato (purple of regular)
1 tbsp melted coconut oil
2 tsp paprika
1 tsp pink salt
1 punnet of whole brown mushrooms
2 tbsp bragg liquid aminos (or coconut aminos)
1 romaine lettuce head
1 zucchini
1/2 large avocado
1/2 cup micro herbs
2 tbsp hemp seeds
1 cup cooked quinoa
2 tbsp tahini (I used SoCo Tahini)
Juice from 1 lemon
Freshly cracked black pepper
What to do:
Preheat oven to 375 F bake.
Prepare all your fresh produce by washing thoroughly under cool water. Set aside.
Peel your sweet potato and cut into 1/2 cm slices.
Place sweet potato in a ziplock bag with the coconut oil, paprika, and salt. Seal bag and shake ingredients around until sweet potato is completely coated in spices.
Lay out sweet potato onto a lined baking tray, and bake for 37 minutes, total. After 30 minutes flip over each piece and bake for a further 7 minutes.
15 minutes in to your baking time, Prepare your mushrooms and zucchini for baking.
Cut the mushrooms in half, place in a bowl and toss with the liquid aminos. Lay out on one side of a large baking tray.
Cut your zucchini into 1 cm thick slices and lay on the other side of the baking tray
Bake for 15 minutes
While your veggies are baking, prepare your bowls.
Roughly chop your romaine and evenly place on the bottom left of each bowl, then spoon your quinoa mix on the bottom right.
Cut your avocado into quarters and evenly slice each quarter, place on top of the romaine.
Spinkle the hemp seeds over the avocado
Lay out your micro herbs next to the avocado, still on top of the romaine.
Prepare your tahini drizzle by mixing the tahini with lemon juice and 2-3 tbsp water. Set aside.
Once veggies are cooked, lay out your zucchini, sweet potato and mushrooms on top of the quinoa.
Drizzle the tahini sauce on top
Season with some black pepper, and enjoy.
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