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To make a Vegan Buddha Bowl, gather these vital ingredients: - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth - 1 cup chickpeas, cooked or canned (rinsed and drained) - 1 medium sweet potato, peeled and diced into ½-inch cubes - 1 cup broccoli florets - 1 medium carrot, peeled and julienned - 1 ripe avocado, sliced - ½ cup cherry tomatoes, halved - 2 cups mixed greens (spinach, kale, or arugula) - 2 tablespoons olive oil - 1 tablespoon tahini - 1 tablespoon freshly squeezed lemon juice - 1 tablespoon maple syrup - Salt and pepper, to taste - Sesame seeds, for garnish Each serving of this Vegan Buddha Bowl packs a punch of nutrients. Here’s a quick breakdown: - Calories: 400 - Protein: 14g - Carbohydrates: 65g - Fiber: 12g - Fat: 14g - Sugars: 5g This bowl is rich in protein, fiber, and healthy fats. It’s a great choice for a balanced meal. You can easily swap ingredients based on what you have. Here are some ideas: - Quinoa: Use brown rice or farro. - Chickpeas: Substitute black beans or lentils. - Sweet Potato: Try butternut squash or pumpkin. - Broccoli: Use cauliflower or green beans. - Tahini: Swap with almond butter or sunflower seed butter. - Maple Syrup: Honey or agave syrup works too. These swaps keep the bowl fresh and exciting while catering to your taste. For the complete recipe, check out the Full Recipe. Making a Vegan Buddha Bowl is easy and fun. You will combine fresh vegetables, grains, and protein. Start by gathering all your ingredients. This way, you will have everything ready. You will roast the sweet potatoes and broccoli while cooking quinoa. Finally, you will assemble the bowl with all the tasty parts. 1. Roast the Vegetables: - Preheat your oven to 425°F (220°C). - Line a baking sheet with parchment paper. - In a bowl, mix the diced sweet potato and broccoli florets. - Drizzle with two tablespoons of olive oil, and add salt and pepper. - Toss until all pieces are coated. - Spread the veggies on the baking sheet. - Roast for 20-25 minutes, stirring halfway through. 2. Cook the Quinoa: - In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of vegetable broth. - Bring this to a boil over medium-high heat. - Once it boils, lower the heat, cover, and simmer for about 15 minutes. - When done, remove from heat and let it sit for 5 more minutes. 3. Make the Tahini Dressing: - In a small bowl, whisk together 1 tablespoon of tahini, 1 tablespoon of lemon juice, and 1 tablespoon of maple syrup. - Add a pinch of salt and one tablespoon of water. - Mix until smooth. Adjust with more water for your desired thickness. 1. Start with a base of quinoa in each bowl. 2. Add the roasted sweet potatoes and broccoli on top. 3. Next, scoop in 1 cup of chickpeas. 4. Add the julienned carrots, fresh avocado slices, and halved cherry tomatoes. 5. Top with mixed greens for freshness. 6. Drizzle the tahini dressing over the bowl. 7. Finish with a sprinkle of sesame seeds for added crunch. Now, you have a colorful and healthy Vegan Buddha Bowl! Enjoy this vibrant meal. For the full recipe, check the detailed steps above. To make the best tahini dressing, start with good tahini. Use fresh tahini for the best taste. Mix tahini, lemon juice, and maple syrup in a bowl. Add a pinch of salt. Add water a little at a time until it’s smooth. If it’s too thick, just add more water. Taste it! Adjust the salt or lemon juice as you like. This dressing adds a creamy touch to your bowl. Start with a colorful base. Use fluffy quinoa as your canvas. Layer roasted veggies and fresh greens in sections. Use bright colors like orange from carrots and green from broccoli. Slice the avocado nicely to show its creamy texture. Add cherry tomatoes for a splash of red. Drizzle the tahini dressing on top. Finish with a sprinkle of sesame seeds. This makes your Buddha bowl pop! Store leftover Buddha bowl components separately. Keep the quinoa, veggies, and dressing in airtight containers. This keeps everything fresh. You can reheat the quinoa and veggies in the microwave. Make sure they are warm, but do not overheat. Keep the dressing separate until you serve the bowl. This way, your bowl stays crisp and tasty. Enjoy your meal later without losing flavor! {{image_4}} You can customize your Vegan Buddha Bowl with seasonal vegetables. This keeps your dish fresh and fun. For spring, add asparagus or peas. In summer, try zucchini and bell peppers. Fall brings squash and Brussels sprouts. Winter is perfect for root veggies like parsnips and carrots. Choose what’s ripe and in season for better taste and nutrition. Protein is key in a Buddha bowl. You can switch chickpeas for other options. Black beans or kidney beans are great choices. Tofu is another tasty option. Try marinated or grilled tofu for extra flavor. Tempeh adds a nutty taste and is packed with protein. Feel free to mix and match these proteins for variety. Dressing can change your bowl's whole vibe. If you want a creamy taste, use cashew cream. A spicy kick? Try sriracha mixed with lime. For a tangy twist, use a balsamic vinaigrette. You can also make a peanut sauce for a nutty flavor. Experiment with different dressings to find your favorite. For the full recipe, check the earlier section. To keep your vegan Buddha bowl fresh, store it in airtight containers. Divide the ingredients into separate parts. This helps keep the grains and veggies crisp. Use glass or BPA-free plastic containers. Label them with the date you made the meal. This way, you can track how long they last. You can keep a vegan Buddha bowl in the fridge for up to four days. After that, the taste and texture may change. If you see any signs of spoilage, it's best to toss it out. Always check for any off smells or discoloration before eating. You can freeze your vegan Buddha bowl for up to three months. However, some ingredients may not freeze well. Quinoa and chickpeas do freeze nicely. Roast the sweet potatoes and broccoli, but they may lose some texture. When ready to eat, thaw overnight in the fridge. Reheat in the microwave or on the stove. Enjoy your meal with a fresh dressing to boost flavor. A Vegan Buddha Bowl is packed with nutrients. It combines whole grains, veggies, and healthy fats. Here are some key health benefits: - High in fiber: Quinoa, veggies, and chickpeas provide plenty of fiber. - Rich in vitamins: You get vitamins A, C, and K from colorful veggies. - Plant-based protein: Chickpeas and quinoa offer good protein for muscle health. - Healthy fats: Avocado and tahini give you healthy fats for heart health. Eating a Vegan Buddha Bowl can help you feel full and satisfied. It also supports your immune system and boosts energy levels. Yes, you can make a Vegan Buddha Bowl ahead of time. This meal is great for meal prep. To do so, follow these steps: - Cook the quinoa and chickpeas: These hold well in the fridge. - Roast vegetables: You can roast them a day before. Store them in an airtight container. - Prepare the dressing: Make the tahini dressing in advance and keep it separate. Assemble your bowl when you are ready to eat. This keeps everything fresh and tasty. Making a gluten-free Vegan Buddha Bowl is simple. Here’s how: - Choose gluten-free grains: Use quinoa, brown rice, or millet. - Check labels: Ensure any packaged items, like tahini, are gluten-free. - Add gluten-free veggies: Most veggies are naturally gluten-free. With these tips, you can enjoy a delicious and safe meal. For a full recipe, check out the Vibrant Vegan Buddha Bowl. The blog post covered key ingredients, step-by-step cooking, and tips for a Vegan Buddha Bowl. You learned how to prepare, assemble, and store your bowl. Customization options let you use seasonal veggies and different proteins. Remember, meal prep can save time and your bowl will taste even better as leftovers. With these tips, you'll impress friends and family with a vibrant, healthy dish. Enjoy making your Vegan Buddha Bowl, and feel great about your choices!

- Vegan Buddha Bowl

Looking for a fresh and flavorful meal idea? Try this Vegan Buddha Bowl packed with vibrant ingredients and nutrition! Enjoy a mix of quinoa, roasted veggies, chickpeas, and a creamy tahini dressing, all customizable to your taste. It’s perfect for meal prep or a quick dinner that’s as healthy as it is delicious. Click through to discover the full recipe and tips for creating your own colorful bowl that will brighten your mealtime!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable broth

1 cup chickpeas, cooked or canned (rinsed and drained)

1 medium sweet potato, peeled and diced into ½-inch cubes

1 cup broccoli florets

1 medium carrot, peeled and julienned

1 ripe avocado, sliced

½ cup cherry tomatoes, halved

2 cups mixed greens (choose from spinach, kale, or arugula)

2 tablespoons olive oil

1 tablespoon tahini

1 tablespoon freshly squeezed lemon juice

1 tablespoon maple syrup

Salt and pepper, to taste

Sesame seeds, for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    Prepare a baking sheet by lining it with parchment paper. In a mixing bowl, combine the diced sweet potato and broccoli florets. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Spread the vegetables in a single layer on the prepared baking sheet. Roast in the oven for approximately 20-25 minutes, or until they are tender and lightly crisp, stirring halfway through for even cooking.

      While the vegetables are roasting, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa has absorbed the liquid and is fluffy. Once done, remove from heat and keep covered for an additional 5 minutes to steam.

        In a small bowl, prepare the tahini dressing: whisk together the tahini, lemon juice, maple syrup, a pinch of salt, and one tablespoon of water. Adjust the consistency of the dressing by adding more water, if needed, until it reaches your desired thickness.

          When the sweet potato and broccoli are finished roasting, it's time to assemble your Buddha bowl: Start with a generous portion of quinoa as the base in each bowl.

            Layer the roasted sweet potatoes and broccoli atop the quinoa. Next, add a scoop of chickpeas, followed by the julienned carrots, fresh avocado slices, and halved cherry tomatoes.

              Finish by topping the bowls with a handful of mixed greens. Drizzle the tahini dressing over the assembled ingredients and sprinkle sesame seeds on top for a delightful crunch.

                Prep Time: 15 mins | Total Time: 50 mins | Servings: 4

                  - Serving Suggestions: Serve these bowls warm, or for a refreshing twist, allow them to cool slightly before enjoying. Enjoy them with extra lemon wedges on the side for an added zing!