Vegan Buddha Bowl Recipe
This vegan buddha bowl recipe is a warming, satisfying, and easy plant-based meal that takes under 30 minutes to make!
Servings 2
Calories 537kcal
Cost $3
Equipment
- Baking sheet
- Cutting board
- Chef's knife
- Bowl
Ingredients
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 sweet potato cubed
- 2 tablespoon avocado oil
- ½ onion sliced
- 1 cup quinoa cooked
- 1 cup spinach chopped
- ¼ cup Bare Snacks beet chips
- ½ tablespoon tahini
- ½ teaspoon sesame seeds
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Mix together the cinnamon, turmeric, cumin, and garlic powder. Place cubed sweet potatoes and onion on lined baking sheet. Drizzle oil on, making sure to evenly coat the vegetables. Sprinkle the seasoning and mix well. Roast for 25 minutes in the oven.
- While veggies roast, prepare the bowl by adding quinoa and spinach.
- When veggies are done, add on top of the quinoa and spinach. Top with beet chips, tahini, and sesame seeds. Serve immediately while warm.
Notes
- Feel free to add in additional vegetables as desired. I like adding avocado and Brussels sprouts to my buddha bowls.
- Prepare the quinoa ahead of time in a pressure cooker. Use my Instant Pot quinoa recipe to keep it on hand for easy meal prep.
- Add salt and pepper as desired to sweet potatoes and onion.
- I use pure tahini as the salad dressing, however it can be pureed with other ingredients, like ginger and garlic, for a more flavored dressing, if desired.
Nutrition
Calories: 537kcal | Carbohydrates: 73g | Protein: 15g | Fat: 22g | Saturated Fat: 3g | Sodium: 55mg | Potassium: 821mg | Fiber: 9g | Sugar: 4g | Vitamin A: 10630IU | Vitamin C: 7.8mg | Calcium: 86mg | Iron: 5.1mg