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Vegan Buddha Bowl
This Vegan Buddha Bowl is loaded with colorful raw summer vegetables, whole grains, good fats, and topped with a tangy creamy balsamic dressing. Make adjustments to use up whatever vegetables you have on hand and enjoy this delicious vegan meal for lunch or dinner all summer long!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
- ●bowl
📝 Preparation Steps
1
Quinoa:
quinoa1 cup
2
boil
3
Place 2 cups water and 1 cup quinoa in a 2 quart pot and bring to a boil over medium-high heat. Reduce heat to low, stir in ½ teaspoon salt, and allow to simmer for about ⏱️ 15 minutes or until a white tail appears around the grains.
water2 cupsquinoa1 cup
4
fluff
5
Remove from heat, cover with lid, and let sit for ⏱️ 5 minutes. Fluff and then serve or refrigerate.
6
Creamy Balsamic Dressing
7
blend
8
Blend the 3 tablespoons olive oil, 3 tablespoon balsamic vinegar, 3 tablespoon vegan mayonnaise, 1 teaspoon Dijon mustard, 1 clove garlic, ¼ teaspoon kosher salt, and fresh cracked black peppertogether in a blender or with an immersion blender until smooth. Refrigerate until ready to use.
olive oil3 tablespoonsbalsamic vinegar3 tablespoonvegan mayonnaise, (Or plain yogurt)3 tablespoonDijon mustard1 teaspoongarlic1 clove
9
Bowls
10
assemble
11
Assemble the bowls with the cooked quinoa, 8 cups baby spinach, 1 drained and rinsed can chick peas, 4 peeled carrots, 1 sliced English cucumber, 1 ½ cups halved grape tomatoes, 1 large sliced avocado, ¼ cup sunflower seeds, and 8 chopped basil leaves. Drizzle with dressing and serve.
quinoa1 cupbaby spinach8 cupsdrained and rinsed can chick peas1peeled carrots4large sliced avocado1chopped basil leaves8
Nutrition Facts
calories
519 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
11 g
sugar Content
8 g
sodium Content
619 mg
protein Content
12 g
carbohydrate Content
49 g
saturated Fat Content
4 g
unsaturated Fat Content
21 g
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