Vibrant Vegan Rainbow Buddha Bowl
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🌟✨ Rainbow Warriors, Assemble! ✨🌟 Today, we’re embarking on a culinary adventure like no other with our Epic Vegan Rainbow Buddha Bowl! 🥗🌈
These bowls are not just a feast for your tummy but a carnival for your eyes. Moreover, they’re packed with a kaleidoscope of fresh, vibrant ingredients and topped with a “drizzle-me-silly” tahini dressing, making them the perfect mix of health, taste, and pure fun!
This vibrant vegan rainbow buddha bowl is a unique dish that can be an incredibly flavorful and nutritious meal. With its diverse combination of seasonal vegetables, quinoa and chickpeas, this bowl gives you the chance to explore different flavors and textures.
It’s a great way to get creative in the kitchen and find healthy, plant-based alternatives that look as good as they taste! Eating vegan not only supports your physical health, but your mental wellbeing too.
With this vegan buddha bowl, you can take one step closer to living a more sustainable, compassionate, and healthy lifestyle. See what we’ve included in this delicious vegan bowl recipe with a rainbow of veggies and more!
Ingredients You Need
Vegan Rainbow Buddha Bowl Recipe
- Red cabbage, shredded (1 cup)
- Carrots, julienned (2 medium)
- Yellow bell peppers, sliced (1/2 large)
- Red bell peppers, sliced (1/2 large)
- Avocado, sliced (1 medium)
- Regular or Purple sweet potatoes, roasted (2 cups)
- Quinoa, cooked (2 cups)
- Chickpeas, roasted (1 cup)
- Fresh spinach (2 cups)
Tahini Dressing
- Tahini (¼ cup)
- Lemon juice (2 tablespoons)
- Garlic, minced (1 clove)
- Maple syrup (1 tablespoon)
- Olive oil (as needed)
- Salt and pepper (to taste)
Vegan Rainbow Buddha Bowl Instructions
- Veggie Prep Extravaganza: Shred, julienne, slice, and dice those veggies like you’re the star of a cooking show!
- Sweet Potato Disco: Next, roast those groovy orange or purple potatoes until they’re ready to dance off the baking sheet.
- Quinoa Quirks: Then, cook up that quinoa till it’s fluffy enough to use as a pillow (but please, don’t actually sleep on it).
- Chickpea Cha-Cha: After that, get those chickpeas roasting until they’re sizzling and popping.
- Tahini Tango: Finally, whisk that tahini dressing until it’s smoother than a jazz tune.
- Bowl Bonanza: Now, layer, arrange, and sprinkle your ingredients with the flair of a food artist. Make it rain tahini dressing!
Vegan Rainbow Buddha Bowl FAQ
- Can I remix the ingredients? You bet! Swap, switch, and substitute to your heart’s content.
- Gluten-free gossip: Furthermore, these bowls are as gluten-free as a day at the beach.
- Leftover lowdown: Also, store the components in the fridge for a mini encore up to 3 days later.
- Meal prep magic: Additionally, get everything ready and assemble your edible masterpiece when hunger strikes.
- Kid-friendly fun: Lastly, the colors alone will have the little ones saying, “More, please!”
🎉 Party in a bowl! 🎉 In conclusion, these Vegan Rainbow Buddha Bowls are not just healthy, they’re a blast to make and devour.
Perfect for a vibrant lunch, dinner, or the star of your social media. Share your “vegan bowl recipe with veggies” art with us using #VeganRainbowBowl and spread the cheer for fabulous, plant-powered eating! 🌱🎈
More Fun Vegan Ideas!
- Vegan Fiesta Bowl
- 50 Vegan Asian Recipes With Incredible Flavor
- Vegan Breakfast Bowl
- Nana’s Bean Bowl with Jalapeño Kiwi Salsa
- 20 Cozy Vegan Soups
- 40 Satisfying Vegan Salads
Vegan Rainbow Buddha Bowl
Ingredients
Bowl
- Red cabbage shredded (1 cup)
- Carrots julienned (2 medium)
- Yellow bell pepper sliced (1/2 large)
- Red Bell Pepper sliced (1/2 large)
- Avocado sliced (1 medium)
- Orange or Purple sweet potatoes roasted (2 cups)
- Quinoa cooked (2 cups)
- Chickpeas roasted (1 cup)
- Fresh spinach 2 cups
Dressing
- Tahini ¼ cup
- Lemon juice 2 tablespoons
- Garlic minced (1 clove)
- Maple syrup 1 tablespoon
- Olive oil as needed
- Salt and pepper to taste
Instructions
- Veggie Prep: Begin by shredding the red cabbage, julienned the carrots, slicing the red and yellow bell peppers, and slicing the avocado. Set aside.
- Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Dice the orange or purple sweet potatoes and toss them with a bit of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 20-25 minutes, or until they are tender and slightly caramelized.
- Cook Quinoa: In a medium saucepan, cook the quinoa according to package instructions until it is fluffy. Remove from heat and let it cool.
- Roast Chickpeas: Toss the chickpeas with olive oil and your choice of spices. Spread them on a baking sheet and roast in the oven for 20-30 minutes, until they are crispy and golden.
- Prepare Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, minced garlic, maple syrup, and a pinch of salt until the dressing is smooth and well-combined.
- Assemble the Bowl: Arrange a bed of fresh spinach in each bowl. Top with the prepared vegetables, quinoa, and roasted chickpeas. Drizzle with the tahini dressing before serving.You'll have to cut up the veggies more to eat this bowl! Enjoy!
