Vegan Buddha Bowl

Create a vibrant and nourishing Vegan Buddha Bowl with this easy-to-follow recipe. This colorful bowl is packed with a balanced mix of fresh vegetables, quinoa, chickpeas, and a tasty, creamy tahini dressing.

The base of the Buddha Bowl is cooked quinoa, providing a hearty and protein-rich foundation. Roasted chickpeas add a crispy texture and additional protein. Fresh avocado slices offer creaminess, while cherry tomatoes, cucumber, and shredded carrots contribute freshness and crunch. A simple tahini dressing made with olive oil, tahini, lemon juice, salt, and pepper is drizzled over the top, adding a rich, nutty flavor. Fresh parsley is used as a garnish, adding color and a hint of herbal freshness.

This Buddha Bowl is not only visually appealing but also rich in essential nutrients, making it ideal for meal prep or a quick, healthy lunch. It offers a satisfying and well-rounded meal that supports overall health and well-being, making it a favorite in any plant-based diet.

Ingredients:

• 1 cup quinoa
• 1 can chickpeas, drained and rinsed
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1 cup shredded carrots
• 1 tbsp olive oil
• 1 tbsp tahini
• 1 lemon, juiced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the quinoa according to package instructions.
2. In a bowl, combine the chickpeas with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for 20-25 minutes, or until crispy.
3. Arrange the cooked quinoa, roasted chickpeas, sliced avocado, cherry tomatoes, cucumber, red onion, and shredded carrots in a bowl.
4. Drizzle with tahini and lemon juice.
5. Garnish with chopped fresh parsley.