Vegan Buddha Bowl
I love to have greens in my meals but my body just does not crave them as much in the winter. I want something that is warming to my body rather than cooling it down. As you know from most of my snapchats, I’m quite the smoothie bowl decorator so of course these buddha bowls sparked my interest. They’re simple to make and if you meal prep, you can have them for multiple days throughout the week! It’s nice when you roast the sweet potatoes in advance and make large batches of the quinoa to be used in multiple recipes!
This one was topped with a red pepper sauce (my fave) and the roasted spicy chickpeas make for a delicious snack.
Hands-on time: 30 minutes
Total time: 1 hour
Vegan, Gluten-free, vegetarian, dairy free
1 cup quinoa, rinsed
2 cups water
1 ½ cups cooked chickpeas
Drizzle coconut oil (or other oil)
½ tsp salt
½ tsp smoked paprika
1 tsp chili powder
⅛ tsp turmeric
½ tsp cayenne
Red Pepper Sauce
1 red bell pepper, ribs and seeds removed
2 Tbs olive oil (or other neutral oil)
Juice from 1 lemon
½ tsp pepper
½ tsp salt
½ tsp paprika
¼ cup fresh Cilantro
Roasted sweet potato
- Preheat oven to 425. Toss chickpeas, coconut oil, and salt in a bowl until chickpeas are evenly coated. Line baking sheet with parchment paper and bake chickpeas for 30 minutes. Remove and let cool. Add in other spices. Do this last to prevent burning, which creates a bitter taste.
- While chickpeas are roasting, cook quinoa. Rinse quinoa. Place two cups of water to a boil, add quinoa. Cover and simmer until all water is absorbed (about 20 minutes). Remove from heat and keep covered for about 10 minutes to absorb excess water.
- To make the red pepper dressing, add all the ingredients to a food processor or blender and blend until combined.
- Assemble the buddha bowls and drizzle everything with red pepper sauce.