Vegan Rainbow Buddha Bowl
Unleash your inner chef with our Epic Vegan Rainbow Buddha Bowl recipe! This dish is a vibrant blend of shredded red cabbage, julienned carrots, sliced yellow bell peppers, avocado, roasted purple sweet potatoes, cooked quinoa, roasted chickpeas, and fresh spinach. Topped with a homemade tahini dressing, it's a perfect mix of health, taste, and fun. Ideal for those seeking a nutritious and Instagrammable vegan meal. Get ready to enjoy a colorful, plant-powered feast that's as delightful to make as it is to eat!
Servings: 4 Servings
Calories: 450kcal
Cost: $11
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!