## **Vegan Buddha Bowl Recipe**
**Ingredients**:
– 1 cup cooked quinoa (or rice)
– 1 cup chickpeas (canned or cooked)
– 1 medium sweet potato (peeled and cubed)
– 1 cup broccoli florets
– 1/2 cucumber (sliced)
– 1/2 avocado (sliced)
– 1/4 cup red cabbage (shredded)
– Olive oil (for roasting)
– Salt and pepper (to taste)
**For the Dressing**:
– 2 tablespoons tahini
– 1 tablespoon lemon juice
– 1 tablespoon maple syrup
– 1 tablespoon soy sauce or tamari
– 1-2 teaspoons water (to thin)
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika (optional)
**Instructions**:
1. **Roast the Sweet Potato & Chickpeas**:
Preheat your oven to 400°F (200°C). On a baking sheet, toss the sweet potato cubes and chickpeas with a little olive oil, salt, and pepper. Roast for about 20-25 minutes, or until the sweet potatoes are tender and the chickpeas are slightly crispy.
2. **Prepare the Vegetables**:
While the sweet potatoes and chickpeas are roasting, steam or lightly cook the broccoli until tender but still vibrant. Slice the cucumber and avocado, and shred the red cabbage.
3. **Assemble the Buddha Bowl**:
In a bowl, layer the cooked quinoa, roasted sweet potatoes, chickpeas, broccoli, cucumber, avocado, and red cabbage.
4. **Make the Dressing**:
In a small bowl, whisk together the tahini, lemon juice, maple syrup, soy sauce, garlic powder, ### **Vegan Buddha Bowl Recipe**
**Ingredients**:
– 1 cup cooked quinoa (or rice)
– 1 cup chickpeas (canned or cooked)
– 1 medium sweet potato (peeled and cubed)
– 1 cup broccoli florets
– 1/2 cucumber (sliced)
– 1/2 avocado (sliced)
– 1/4 cup red cabbage (shredded)
– Olive oil (for roasting)
– Salt and pepper (to taste)
**For the Dressing**:
– 2 tablespoons tahini
– 1 tablespoon lemon juice
– 1 tablespoon maple syrup
– 1 tablespoon soy sauce or tamari
– 1-2 teaspoons water (to thin)
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika (optional)
**Instructions**:
1. **Roast the Sweet Potato & Chickpeas**:
Preheat your oven to 400°F (200°C). On a baking sheet, toss the sweet potato cubes and chickpeas with a little olive oil, salt, and pepper. Roast for about 20-25 minutes, or until the sweet potatoes are tender and the chickpeas are slightly crispy.
2. **Prepare the Vegetables**:
While the sweet potatoes and chickpeas are roasting, steam or lightly cook the broccoli until tender but still vibrant. Slice the cucumber and avocado, and shred the red cabbage.
3. **Assemble the Buddha Bowl**:
In a bowl, layer the cooked quinoa, roasted sweet potatoes, chickpeas, broccoli, cucumber, avocado, and red cabbage.
4. **Make the Dressing**:
In a small bowl, whisk together the tahini, lemon juice, maple syrup, soy sauce, garlic powder, smoked paprika, and water until smooth and creamy.
5. **Serve**:
Drizzle the dressing over the Buddha bowl and enjoy! You can add extra toppings like sesame seeds, nuts, or fresh herbs if you like.
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This vegan Buddha bowl is not only nutritious but also highly customizable
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