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Cooking a vegan Buddha bowl is simple and fun. You only need a few ingredients to make it tasty and healthy. Here’s what you need: - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 medium sweet potato, peeled and cubed - 1 cup chickpeas (canned or cooked) - 1 cup broccoli florets - 1 avocado, sliced - 1 cup cherry tomatoes, halved - 1 carrot, grated - 2 tablespoons tahini - 1 tablespoon olive oil - 1 tablespoon lemon juice - Salt and pepper to taste - Fresh herbs (e.g., parsley or cilantro) for garnish Each ingredient adds flavor and nutrition to your bowl. Quinoa serves as the main base. It is rich in protein and fiber. Vegetable broth gives the quinoa a deeper taste. Sweet potatoes bring sweetness and color. They are also high in vitamins. Chickpeas add protein and a nice texture. Broccoli provides crunch and is full of nutrients. Avocado adds creaminess. Cherry tomatoes bring freshness and a pop of color. Grated carrot adds a bit of sweetness and crunch. Tahini sauce ties everything together with its rich flavor. Olive oil and lemon juice enhance taste and freshness. Lastly, fresh herbs add a burst of flavor and beauty. You can find the full recipe above to guide you through the cooking process. Start by rinsing 1 cup of quinoa under cold water. This helps remove any bitterness. In a medium pot, add the rinsed quinoa and 2 cups of vegetable broth. Bring it to a boil. Then, lower the heat to low, cover, and let it simmer for 15 minutes. The quinoa will be fluffy when ready. After cooking, let it sit for 5 minutes. Fluff it gently with a fork. Next, preheat your oven to 400°F (200°C). While the oven heats, peel and cube one medium sweet potato. Spread the cubes on a baking sheet. Drizzle them with olive oil and season with salt and pepper. Toss the sweet potato to coat it evenly. Roast in the oven for 20 to 25 minutes. Flip halfway through for even cooking. The sweet potato should be tender and slightly caramelized when done. For the broccoli, you'll need 1 cup of florets. Bring a pot of water to a boil. Once boiling, add the broccoli and blanch for 2 to 3 minutes. You want it bright green and tender-crisp. Quickly drain the broccoli and move it to a bowl of ice water. This stops the cooking. Drain again and set aside. In a small bowl, combine 2 tablespoons of tahini and 1 tablespoon of lemon juice. Add salt and pepper to taste. Whisk these ingredients together until smooth. If the sauce is too thick, add a splash of water to reach your desired consistency. Now, it’s time to build your bowl. Start with a base of quinoa. Then, layer on the roasted sweet potato, chickpeas, and blanched broccoli. Add sliced avocado, halved cherry tomatoes, and grated carrot on one side. Drizzle the tahini sauce over the top. Finish by sprinkling fresh herbs for a lovely touch. Enjoy your colorful and nutritious Vegan Buddha Bowl! For the complete recipe, check out the Full Recipe above. To make fluffy quinoa, rinse it well before cooking. This removes the bitter saponins. Use two cups of vegetable broth for one cup of quinoa. This adds flavor. Cook on low heat and cover the pot. Let it simmer for 15 minutes. After cooking, let it sit covered for five minutes. Finally, fluff it with a fork to keep it light and airy. You can swap ingredients based on what you have. Use brown rice or couscous instead of quinoa. Sweet potatoes can be replaced with butternut squash or regular potatoes. Chickpeas can be switched for black beans or lentils. If you don’t have tahini, try almond butter or sunflower seed butter. Get creative with your veggies! Spinach or kale can replace broccoli. Batch cooking makes this bowl easy for busy days. Cook a larger batch of quinoa and store it in the fridge. Roast extra sweet potatoes and keep them in an airtight container. You can prep the tahini sauce ahead of time, too. Just store it in a jar in the fridge. Assemble your bowls fresh each day to keep flavors vibrant and textures crisp. {{image_2}} You can add a variety of proteins to your Buddha bowl. Legumes work great! Try black beans, lentils, or kidney beans. They add protein and fiber. If you prefer a different texture, use tofu. Tofu soaks up flavors well. Firm tofu works best. Simply cube it, season, and bake or pan-sear until golden. Feel free to swap the vegetables based on what’s in season. Use zucchini, bell peppers, or spinach for a fresh twist. Roasted carrots or beets add sweetness and color. You can even add kale for extra nutrients. The key is to mix colors and textures for a beautiful dish. Herbs and spices can take your bowl to the next level. Add fresh herbs like basil, mint, or cilantro. They bring bright flavors. For more depth, sprinkle on smoked paprika or cumin. You can also drizzle sauces like sriracha or soy sauce for added zest. A squeeze of lime or lemon can brighten everything up too. Experimentation is part of the fun. These variations will keep your Buddha bowl exciting and full of flavor. For the full recipe, check the earlier section! To keep your Vegan Buddha Bowl fresh, store each ingredient separately. This way, flavors stay vibrant. Use airtight containers for best results. Place quinoa, sweet potatoes, and veggies in their own containers. You can keep leftovers in the fridge for up to three days. For longer storage, freeze the quinoa and roasted sweet potatoes. Just thaw them overnight before use. When reheating, avoid the microwave if you can. Instead, use a pan on low heat. Add a splash of water to keep things moist. Stir gently until warm. For roasted sweet potatoes, a quick sauté in a pan brings back their crisp. This method keeps the texture just right, so nothing gets mushy. For meal prep, use clear containers. This helps you see what you have. Divide your ingredients into portions. You can mix and match for different meals. Label each container with the date. This way, you know how fresh your food is. Mason jars are great for salads and sauces. They help keep everything neat and tidy. A Vegan Buddha Bowl is a colorful dish packed with healthy ingredients. It usually includes a base of grains, like quinoa. You can add protein sources, vegetables, and a tasty sauce. The goal is to create a balanced meal that looks great and tastes even better. Each bowl is unique, based on what you have and enjoy. You can customize it with your favorite flavors. Yes, you can easily make this recipe gluten-free. Simply choose gluten-free grains like quinoa or brown rice. Ensure your tahini and vegetable broth are gluten-free too. If you use canned chickpeas, check the label to confirm they are gluten-free. This way, everyone can enjoy this delicious dish. To boost the protein in your Buddha bowl, add more legumes or seeds. You can use lentils, black beans, or edamame. Tofu is another great option; it absorbs flavors well. You can also sprinkle pumpkin or hemp seeds on top for extra crunch and nutrition. These changes will make your meal more filling and nutritious. Tahini sauce can last about one week when stored in the fridge. Keep it in an airtight container to maintain its freshness. If the sauce thickens, just add a splash of water and mix. This way, you can enjoy the sauce with other meals later in the week. For the full recipe, refer to the earlier section. In this article, we explored how to make a delicious Vegan Buddha Bowl. We covered key ingredients like quinoa, chickpeas, and broccoli to create a satisfying meal. I shared step-by-step cooking tips, ways to customize your bowl, and storage info for leftovers. Remember, this dish is fun to make and easy to change. Try new veggies or proteins to keep it fresh. With this recipe, you can enjoy healthy eating every day!

- Vegan Buddha Bowl

Elevate your mealtime with a delightful Vegan Buddha Bowl bursting with flavor! This easy recipe combines quinoa, chickpeas, sweet potatoes, and fresh veggies, creating a colorful and nutritious dish packed with protein and healthy fats. Discover step-by-step instructions and tips for customization in our blog post. Ready to create your own bowl of goodness? Click through for the full recipe and start your delicious journey today!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 medium sweet potato, peeled and cubed

1 cup chickpeas (canned or cooked)

1 cup broccoli florets

1 avocado, sliced

1 cup cherry tomatoes, halved

1 carrot, grated

2 tablespoons tahini

1 tablespoon olive oil

1 tablespoon lemon juice

Salt and pepper to taste

Fresh herbs (e.g., parsley or cilantro) for garnish

Instructions
 

In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

    Preheat the oven to 400°F (200°C). Spread the cubed sweet potato on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 20-25 minutes until tender and slightly caramelized, flipping halfway through.

      In a pot of boiling water, blanch the broccoli florets for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and set aside.

        In a small bowl, whisk together tahini, lemon juice, salt, and pepper. If it’s too thick, add a splash of water to reach desired consistency.

          To assemble the Buddha bowl, start with a base of quinoa. Arrange roasted sweet potato, chickpeas, broccoli, sliced avocado, cherry tomatoes, and grated carrot on one side of the bowl.

            Drizzle the tahini sauce over the toppings and sprinkle fresh herbs for garnish.

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 2