Vegan Buddha Bowl Recipe
Brown rice, chickpeas, roasted sweet potatoes, and tahini dressing.
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Ingredients
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Base
Protein
Vegetables
Dressing
Method
Base Preparation
- 1
Cook Brown Rice
In a medium pot, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce to a simmer. Cover and cook for about 40-45 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 10 minutes.
Vegetable Preparation
- 2
Roast Sweet Potatoes
Preheat your oven to 425°F (220°C). Peel and chop the sweet potatoes into 1-inch cubes. Toss them in a bowl with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized.
- 3
Prepare Spinach and Tomatoes
While the sweet potatoes are roasting, rinse and dry the fresh spinach. Halve the cherry tomatoes and set aside.
Chickpeas Preparation
- 4
Prepare Chickpeas
Drain and rinse the canned chickpeas under cold water. You may choose to sauté them in a pan with a little olive oil, salt, and pepper for added flavor, if desired.
Dressing Preparation
- 5
Make Tahini Dressing
In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth. Adjust the consistency by adding more water if needed, and season with salt and pepper to taste.
Assembly
- 6
Assemble the Buddha Bowl
In a bowl, layer the cooked brown rice, followed by roasted sweet potatoes, chickpeas, fresh spinach, and cherry tomatoes. Drizzle with tahini dressing before serving. Enjoy your Vegan Buddha Bowl!
