Vegan Buddha BowlJump To Recipe
- Serves: 2 servings
This Vegan Buddha Bowl is filled with nourishing healthy vegetables, beans and grains that will make you feel balanced and happy.
- Author: Yumna Jawad
Vegan Buddha Bowl
In the mix of baking, testing (and eating) lots of cookies, brownies and treats for the holiday season, I’ve been finding myself feeling pretty lazy most days this past month. When I get like that, I start thinking:
- Am I drinking enough water?
- Am I getting enough fresh air?
- Am I getting enough nutrition?
Pretty obvious checklist, huh? But you’d be surprised how often I just forget to drink water as I’m running around all day, or how I fear going outside for 10 minutes because it’s below 40 degrees (that’s my threshold right there), or how little fruits and vegetables I eat because I want warm and cozy meal.
But lately I’ve started making these Vegan Buddha Bowls, and they’re not always vegan, sometimes I throw in some chicken, salmon, eggs or cheese in there. But the premise of these bowls is color, nutrition and flavor explosion! And for me, since I hate eating cold foods in the winter, I end up roasting most of the items, and then throw in any leftover foods like slices of tomatoes I used for food styling earlier in the week, or some extra nuts. There are no rules! You just need throw it all a bowl with the goals being nourishment (whatever than means to you or whatever your body feels like it’s lacking that week) and beauty (because we eat with our eyes first!).
Vegan Buddha Bowl, Power Bowl, Grain Bowl, Bowl of Joy…it’s all good…just get out of your slump and feed your body the nourishment it needs in a big bowl! Here’s to a less lethargic holiday season filled with lots of cookies and treats, but also lots of nutrition in between.
- 1 head of Romaine lettuce, chopped
- 1/4 cup quinoa
- 1/2 cup vegetable broth
- 2 Tbsp olive oil, divided
- 1/2 head cauliflower, cut into florets
- 1 Tbsp olive oil + 1 tsp
- 1/2 Tbsp curry powder
- 1/2 Tbsp coriander
- Salt and pepper, to taste
- 1 large sweet potato, cut into fries
- 1/2 Tbsp paprika
- 1 tsp garlic powder
- 1/2 can chickpeas, drained/rinsed/dried
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp curry powder
- 1/2 avocado, mashed
- Tomato slices (optional)
- Chopped parsley, for garnish (optional)
- 2 Tbsp store bought vegan ranch
- Quinoa: Place the quinoa and 1 cup of vegetable broth in a saucepan over medium-high heat. Bring to a rolling boil, then reduce the heat to low, cover and cook for 15 minutes. Turn off the heat, and let the quinoa stand for 5 minutes. Fluff the quinoa with a fork and serve.
- Cauliflower: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Toss the cauliflower with olive oil, curry, coriander, salt and pepper. Spread the cauliflower into a single layer on the roasting pan and roast for 25-30 minutes until golden brown.
- Sweet Potato Fries: Line another baking sheet with parchment paper. Toss the sweet potatoes with olive oil, paprika, garlic powder, salt and pepper. Spread the fries into a single layer on the roasting pan and roast for 20-25 minutes until golden brown.
- Chickpeas: Line another baking sheet with parchment paper. Toss the chickpeas with olive oil paprika, garlic powder, curry, salt and pepper. Spread the chickpeas into a single layer on the roasting pan and roast for 20-30 minutes until crispy golden brown.
- To assemble, start by layering the lettuce on the bottom of two bowls, then add all the ingredients, garnish with any fresh vegetables you have on hand (like tomatoes), parsley and drizzle your favorite dressing.