These Vegan Buddha Bowls Will Disrupt Your Quarantine Lunch Routine
After several weeks of confinement, meals at home can become repetitive and recipe ideas can start to escape us. Instead of remaking Tik Tok meals and snacks, why not opt for a vegan buddha bowl for lunch? A simple nutritious option, a buddha bowl is a vegan dish that consists of whole grains like quinoa or brown rice, plant-based proteins like chickpeas, and protein-rich vegetables cooked or raw like dark-colored leafy greens.
A great option for lunch, this meal is typically served in a single bowl or a high rimmed plate. A vegan buddha bowl is made up of small portions of several foods, making it a filling meal that leaves you fully satisfied. This vegan staple is as appetizing as it is aesthetically pleasing. A Buddha Bowl isn't quite completed until it has had its own photo shoot and posted on every social account you have. In addition to varying the nutrients, try to vary the ingredient's color. What better way to show you're still active in quarantine than artistically arranging food.
A state of bliss with each bite, enjoy this Sweet Potato, Avocado, and Chickpea Buddha Bowl recipe. Bon Appétit!
Ingredients:
1 medium sweet potato, sliced into rings
1 tbsp. olive oil x2
1 can of 420g cooked and drained chickpeas
1 1/2 tsp. of ground curry
1/2 tsp. of paprika
1/2 tsp. of chili
170g of quinoa, rinsed
1 avocado, sliced in half and sliced thinly
100g of red cabbage, minced
225g of fresh spinach or other salad
Sesame
Salt and pepper
Recipe:
- Preheat the oven to 400 ° F and cover a baking sheet with parchment paper.
- For sweet potatoes and chickpeas:
- In a salad bowl, mix the sweet potato slices with a tablespoon of olive oil. Sprinkle it with salt and pepper. Transfer everything back to half of the baking sheet. Save it for now.
- Using the same salad bowl, mix together the olive oil, spices, salt, and pepper. Add the chickpeas and mix well. Transfer everything to the empty part of the baking sheet.
- Bake the sweet potatoes and chickpeas together, each on their side of the baking sheet, for about 20 minutes while stirring occasionally. Take out of the oven and let it cool down.
- For the quinoa:
- Bring 500mL of water to a boil, then add the quinoa. Simmer for 15 minutes over low heat until the water is absorbed. When cooking it is finished, remove it from the heat and leave it covered for 10 minutes so the quinoa absorbs excess water.
- For the curry vinaigrette:
- Whisk all the ingredients together in a small bowl.
- Prepare the bowls or plates by spreading the quinoa, the sweet potato slices, the spicy curry chickpeas, the red cabbage, the avocado halves, and the spinach leaves.
- Pour the curry dressing over it, garnish it with a few sesame seeds and you're ready to eat!
