High-Protein Vegetarian Buddha Bowl
Use this nourishing Buddha Bowl recipe as a base to build your own version. Remember to make sure there is a good balance of plant based protein, fibre, and anti-inflammatory ingredients. Keeping in mind that a combination of vegetables, grains, legumes and seeds ensure optimal nutrition.
Here we've used chickpeas, quinoa, edamame, and pumpkin seeds with roasted vegetables and tangy lemon-tahini sauce.
It's a great way to mix and match, use what you have and eat the rainbow.
Ingredients 19
1 cup quinoa, cooked
1 cup canned chickpea, rinsed well
1 cup edamame, cooked, shelled
1 sweet potato, small, peeled, diced
1 cup broccoli florets
1 tbsp olive oil
1⁄2 tsp smoked paprika
1⁄2 tsp ground cumin
1⁄4 tsp salt
1⁄4 tsp black pepper
1 cup baby spinach
1⁄4 cup cherry tomatoes, halved
2 tbsp pumpkin seeds (pepitas)
1⁄2 avocado, sliced
Lemon Tahini Sauce
3 tbsp tahini
2 tbsp lemon juice
1 tbsp water, plus more as needed
1 tsp maple syrup
1 garlic clove, small, minced
1⁄4 tsp salt
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Method 8
Preheat oven to 400°F (200°C).
Toss diced and and with , , , , and . Spread on a baking sheet.
Roast for 25-30 minutes, stirring halfway, until tender.
While the vegetables roast, cook the and following packet instructions. Meal prepping these ingredients makes assembly quick.
In a small bowl, whisk together , , 1 tablespoon water, , , and to make the sauce. Add more water for a thinner consistency if desired.
To assemble the bowls, divide or kale between 2-3 bowls. Arrange , , roasted vegetables, , , , and over the greens.
Drizzle each bowl with the lemon-tahini sauce.
Serve immediately and enjoy!
Helpful tips
To save time, use pre-cooked quinoa and canned chickpeas.
Swap vegetables based on season or preference, like cauliflower, bell pepper, or zucchini.
For extra protein, add a dollop of Greek yogurt if not strictly vegan.
Batch-cook grains and legumes for meal prep and quick assembly during the week.
