Vegan Buddha Bowl Recipe

Vegan Buddha Bowl Recipe

How To Make Vegan Buddha Bowl

This filling Vegan Buddha Bowl is filled with healthy and fresh veggies like spinach, cucumber, carrots, plus quinoa, topped with creamy balsamic dressing!

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Serves:

Ingredients

For Quinoa:

  • 1cupquinoa
  • 2cupswater
  • ½tspsalt

For Bowl:

  • 8cupsbaby spinach
  • cupsgrape tomatoes,halved
  • 1English cucumber,sliced
  • chickpeas,(1 can) drained, rinsed
  • 1large avocado,sliced
  • 4carrots,peeled
  • ¼cupsunflower seeds
  • 8basil leaves,chopped

For Creamy Balsamic Dressing:

  • 3tbspolive oil
  • 3tbspbalsamic vinegar
  • 3tbspvegan mayonnaise,or plain yogurt
  • 1tspdijon mustard
  • 1clovegarlic
  • ¼tspkosher salt
  • fresh cracked black pepper

Instructions

Quinoa:

  1. Place water and quinoa in a 2-quart pot and bring to a boil over medium-high heat.

  2. Reduce the heat to low, stir in the salt, and allow to simmer for about 15 minutes, or until a white tail appears around the grains.

  3. Remove from the heat, cover with the lid, and let sit for 5 minutes.

  4. Fluff and then serve or refrigerate.

Creamy Balsamic Dressing:

  1. Puree all the dressing ingredients together in a blender, or with an immersion blender until smooth.

  2. Refrigerate until ready to use.

To Assemble:

  1. Assemble the bowls with spinach, quinoa (warm or cold), chickpeas, carrots, cucumbers, tomatoes, avocado, sunflower seeds, and basil.

  2. Drizzle with the dressing and serve.

Nutrition

  • Calories: 468.45kcal
  • Fat: 27.51g
  • Saturated Fat: 3.60g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 15.42g
  • Polyunsaturated Fat: 6.35g
  • Carbohydrates: 48.72g
  • Fiber: 11.32g
  • Sugar: 8.37g
  • Protein: 11.07g
  • Sodium: 586.65mg
  • Calcium: 111.77mg
  • Potassium: 1183.69mg
  • Iron: 3.93mg
  • Vitamin A: 642.70µg
  • Vitamin C: 27.06mg
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