Vegan Buddha Bowl Recipe
This vegan Buddha Bowl Recipe is the best clean eating lunch for weight loss. It's a delicious spin on a classic salad that will keep you energized and satisfied all day.
- 4 Cups Spinach or Kale
- 2 Cups Cooked Quinoa (or Brown Rice)
- 1 Medium Cucumber
- 2 Cups Roasted Vegetables
- 1 Can Roasted Chickpeas
- 1 Tbs Avocado Oil
- 1/3 Cup Tahini (stirred very well)
- 1 Clove Garlic (minced)
- 2 Tbs Lemon juice or 1/2 a lemon
- 1 Tbs Maple Syrup
- 3-6 Tbs Luke Warm Water (to thin out dressing)
Roast Your Vegetables and Chickpeas
Preheat Oven to 400F
Chop all of your vegetables that you plan to roast.
Rinse and drain your chickpeas. Thoroughly dry with a towel.
Arrange chickpeas and vegetables on a sheet pan. Lightly drizzle avocado oil.
Roast for 15-20 minutes until desired firmness
Saute Your Vegetables
Heat a medium pan over medium heat. Once hot, add 1 Tbs avocado oil.
Add 1 cup of fresh spinach or kale. Saute until wilted, stirring frequently.
Prepare Your Tahini Dressing
While your vegetables are roasting, it's time to prepare your Tahini Dressing.
Mix together tahini, lemon, garlic, and maple syrup until combined. Gradually add-in luke warm water 1 tablespoon at a time until you reach your desired thickness.
Assemble Your Buddha Bowls
To assemble your bowls, place 1/2 cup of grains on the bottom. Top with sauteed greens, roasted vegetables, raw vegetables or seeds. Drizzle tahini dressing on top.