Vegan Chickpea Buddha Bowls
Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 4 one quart bowls
This recipe is a great way to enjoy a plant based vegan dinner. Yum!
Ingredients:
Roasted Vegetables
1 medium Beet, diced into 1/4" pieces
1 medium Sweet Potato, peeled and diced into 1/4" pieces
2 Tbsp Extra Virgin Olive Oil
1/4 tsp Kosher Salt
For the Salad
4 cups Kale, massaged with a little Olive Oil until tender
1 cup Uncooked Quinoa, cooked and cooled
1 cup Turmeric Chickpeas
2 medium Oranges (blood orange or orange of choice), peeled and sliced
1 cup Pomegranate seeds, or fresh berries
1 Avocado, diced
1 cup Sprouts, or microgreens
1/2 cup Walnuts, coarsely chopped
For the Lemon Dressing
2 Tbsp Sesame Tahini
1 Tbsp Lemon Juice
1 Tbsp Water
pinch Lemon Zest
pinch Sea Salt, optional
Roasted Vegetables
1 medium Beet, diced into 1/4" pieces
1 medium Sweet Potato, peeled and diced into 1/4" pieces
2 Tbsp Extra Virgin Olive Oil
1/4 tsp Kosher Salt
For the Salad
4 cups Kale, massaged with a little Olive Oil until tender
1 cup Uncooked Quinoa, cooked and cooled
1 cup Turmeric Chickpeas
2 medium Oranges (blood orange or orange of choice), peeled and sliced
1 cup Pomegranate seeds, or fresh berries
1 Avocado, diced
1 cup Sprouts, or microgreens
1/2 cup Walnuts, coarsely chopped
For the Lemon Dressing
2 Tbsp Sesame Tahini
1 Tbsp Lemon Juice
1 Tbsp Water
pinch Lemon Zest
pinch Sea Salt, optional
Directions:
For the Roasted Vegetables
Heat oven to 400, then toss Beets and Sweet Potato in Olive oil and sALT to lightly coat.
Place on baking sheet; bake 15 minutes, or until tender, then set aside to cool.
For the Salad
Add a little olive oil and salt to the kale and massage gently with your hands until kale starts to become tender.
Chop kale, ornage, avacado and walnuts, then portion out pomergranet, quinoa, turmeric chickpeas and sprouts.
(When prepping a buddha bowl in advance, store all ingredients separately until ready to use.)
For the Dressing
In a bowl, whisk together tahini, lemon juice, water, lemon zest and salt until combined, then adjust the consistency by adding more tahini or water.
To Serve
Divide ingredients across 4 bowls and drizzle with lemon tahini dressing, then serve immediately or store in airtight containers and refrigerate up to two days. (If serving later, wait to add dressing.) Enjoy!
For the Roasted Vegetables
Heat oven to 400, then toss Beets and Sweet Potato in Olive oil and sALT to lightly coat.
Place on baking sheet; bake 15 minutes, or until tender, then set aside to cool.
For the Salad
Add a little olive oil and salt to the kale and massage gently with your hands until kale starts to become tender.
Chop kale, ornage, avacado and walnuts, then portion out pomergranet, quinoa, turmeric chickpeas and sprouts.
(When prepping a buddha bowl in advance, store all ingredients separately until ready to use.)
For the Dressing
In a bowl, whisk together tahini, lemon juice, water, lemon zest and salt until combined, then adjust the consistency by adding more tahini or water.
To Serve
Divide ingredients across 4 bowls and drizzle with lemon tahini dressing, then serve immediately or store in airtight containers and refrigerate up to two days. (If serving later, wait to add dressing.) Enjoy!
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