Vegan Buddha Bowl
This Vegan Buddha Bowl is loaded with colorful raw summer vegetables, whole grains, good fats, and topped with a tangy creamy balsamic dressing. Make adjustments to use up whatever vegetables you have on hand and enjoy this delicious vegan meal for lunch or dinner all summer long!
Foto: The Recipe CriticIngredients
- 1 cup quinoa
- 2 cups water
- ½ teaspoon salt
- 8 cups baby spinach
- 1 drained and rinsed can chick peas
- 4 peeled carrots
- 1 slice d English cucumber
- 1 ½ cups halved grape tomatoes
- 1 large sliced avocado
- ¼ cup sunflower seeds
- 8 chopped basil leaves
- 3 tablespoons olive oil
- 3 tablespoon balsamic vinegar
- 3 tablespoon vegan mayonnaise, (Or plain yogurt)
- 1 teaspoon Dijon mustard
- 1 clove garlic
- ¼ teaspoon kosher salt
- fresh cracked black pepper
Steps
Place 2 cups water and 1 cup quinoa in a 2 quart pot and bring to a boil over medium-high heat. Reduce heat to low, stir in ½ teaspoon salt, and allow to simmer for about 15 minutes or until a white tail appears around the grains.
Remove from heat, cover with lid, and let sit for 5 minutes. Fluff and then serve or refrigerate.
Blend the 3 tablespoons olive oil, 3 tablespoon balsamic vinegar, 3 tablespoon vegan mayonnaise, 1 teaspoon Dijon mustard, 1 clove garlic, ¼ teaspoon kosher salt, and fresh cracked black peppertogether in a blender or with an immersion blender until smooth. Refrigerate until ready to use.
Assemble the bowls with the cooked quinoa, 8 cups baby spinach, 1 drained and rinsed can chick peas, 4 peeled carrots, 1 sliced English cucumber, 1 ½ cups halved grape tomatoes, 1 large sliced avocado, ¼ cup sunflower seeds, and 8 chopped basil leaves. Drizzle with dressing and serve.
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