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The Ultimate Buddha Bowl | Vegan, Gluten-free

SaveTheKales's picture
So what do you do with that plethora of vegetables sitting in the fridge of the verge of rotting? Make a Buddha bowl! Jaime K. shows us one way to make a refreshing meal that can go with you to work on on a picnic.
Ingredients
  Spring green leaves 2 Cup (32 tbs)
  Cooked quinoa 1⁄4 Cup (4 tbs)
  Chick peas 1 Tablespoon
  Roasted pumpkin 1 Tablespoon
  Cooked mushrooms 1 Tablespoon
  Sugar snap peas 5 , thinly sliced
  Shredded purple cabbage 1⁄4 Cup (4 tbs)
  Grated carrot 1⁄4 Cup (4 tbs)
  Avocado 1⁄2 , sliced
  Green onion 1 , sliced
For the tahini dressing
  Tahini sauce 1⁄2 Cup (8 tbs)
  Fresh lemon juice 2 Tablespoon
  Nutritional yeast 2 Tablespoon
  Garlic 2 Clove (10 gm)
  Crushed red pepper 1⁄2 Teaspoon
  Liquid amino 2 Teaspoon (brag's liquid amino) (Optional)
  Ginger 2 Tablespoon
  Water 1⁄2 Cup (8 tbs)
Directions

MAKING

  1. For the tahini dressing – in a food processor, add in all the ingredients and blend until smooth. Set aside.
  2. In a large bowl, place spring green leaves and arrange quinoa, chick peas, pumpkin, mushrooms, sugar snap peas, purple cabbage, carrot, avocado and green onion on top. Drizzle tahini dressing over it.

SERVING

  1. Garnish with some pumpkin seeds and serve.

Recipe Summary

Cuisine: 
Global
Course: 
Appetizer
Taste: 
Savory
Method: 
Assembled
Dish: 
Salad
Restriction: 
Vegan
Interest: 
Easy
Preparation Time: 
10 Minutes
Servings: 
2

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The Ultimate Buddha Bowl | Vegan, Gluten-free Recipe Video