Vegan Buddha Bowl

A healthy, light option this season is the Vegan Buddha Bowl. Packed with vitamins, minerals, and protein, the Vegan Buddha Bowl will give you a ton of energy, and it’s a great option for lunch or dinner. Even if you’re not a vegan, it’s very healthy for your body to skip meat every now and then. It will reduce inflammatory responses and give your digestive system a break. So I highly recommend ditching the meat and going for the Vegan Buddha Bowl option, especially because the Buddha Bowl sauce in this tastes amazing!

For more healthy dinners try: Sheet Pan Pesto Chicken and Vegetables, Mediterranean Chicken Quinoa Salad, Romesco Chicken Meatballs with Zucchini Noodles, Gluten Free Chicken Parmesan Pizza.

Buddha Bowl Sauce

The Buddha Bowl Sauce makes this recipe amazing! It’s so easy to make, but it does have a few ingredients that you might need to shop for. Here is what you need to have on hand:

1/4 c Olive Oil

1 tbsp Lemon Juice

1/4 tsp Salt

1 tbsp Tahini Paste

1/4 tsp Dried Parsley

1/2 tsp Paprika

1/4 tsp Ground Pepper

Whisk all ingredients together in a small bowl, and enjoy!

How to make a Buddha Bowl:

Buddha bowls are a great source of energy because they usually consist of grains like quinoa or other pseudo-grains like rice or buckwheat. In this recipe you can replace the chickpeas with other legumes like mung or black beans. They’re both high-protein and are great for your body. The avocado adds a good fatty acid that helps your body process the proteins from the other ingredients.

Ingredients for Vegan Buddha Bowl:

2 medium broccoli heads

1 cup cooked quinoa

1 cup canned chickpeas

3 carrots

1 ripe avocado

2 tbsp olive oil

1 tsp paprika

1/4 tsp salt

Directions:

1. Preheat the oven to 400 degrees. Prepare a baking sheet with a drizzle of olive oil.
2. Chop broccoli and carrots into bite sized pieces. Add them to the baking sheet, then bake for 30 minutes or until soft.
3. On another baking tray, place the chickpeas and drizzle them with olive oil, paprika and salt. Bake for 30 minutes or until the desired crunchiness is achieved. After the first fifteen minutes, check on the chickpeas and stir or flip them over.
4. For the paprika-tahini dressing, whisk all the ingredients in a small bowl.
5. Split all the ingredients between two bowls. Serve them with the paprika-tahini sauce and enjoy!
6. Keep leftovers in the fridge, in an airtight container, for up to five days.

For more healthy dinners try: Sheet Pan Pesto Chicken and Vegetables, Mediterranean Chicken Quinoa Salad, Romesco Chicken Meatballs with Zucchini Noodles, Gluten Free Chicken Parmesan Pizza.