The Roasted Vegetable Buddha Bowl is a popular dish among vegans due to its health benefits. This recipe provides step-by-step instructions for preparing the bowl, which includes ingredients such as quinoa, sweet potato, bell pepper, zucchini, broccoli, cherry tomatoes, olive oil, cumin, paprika, mixed greens, avocado, lemon juice, tahini, and hummus. The quinoa is cooked separately while the vegetables are roasted in the oven. The bowl is then assembled by layering the quinoa, roasted vegetables, mixed greens, and avocado slices. Finally, it is drizzled with tahini and topped with hummus. This dish is nutritious and visually appealing, making it a favorite among vegans and those looking for a healthy meal.
Vegan Power Meal: Roasted Vegetable Buddha Bowl Recipe
Introduction
In recent years, veganism has gained immense popularity for its health and environmental benefits. One dish that has become a staple for vegans worldwide is the Roasted Vegetable Buddha Bowl. Packed with nutrients, flavor, and vibrant colors, this power meal is not only visually appealing but also incredibly delicious. In this step-by-step guide, we will walk you through the process of preparing a mouthwatering Roasted Vegetable Buddha Bowl that will keep you energized and satisfied.
Ingredients
- 1 cup of quinoa
- 2 cups of water
- 1 sweet potato
- 1 red bell pepper
- 1 zucchini
- 1 cup of broccoli florets
- 1 cup of cherry tomatoes
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 cups of mixed greens
- 1 avocado
- 1 tablespoon of lemon juice
- 1 tablespoon of tahini
- 2 tablespoons of hummus
Instructions
Step 1: Cook the Quinoa
Start by rinsing the quinoa under cold water to remove any bitterness. In a medium-sized saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat, cover, and simmer for 15-20 minutes until all the water is absorbed. Fluff the quinoa with a fork and set aside.
Step 2: Prep the Vegetables
Preheat your oven to 425°F (220°C). Peel and dice the sweet potato into bite-sized cubes. Remove the seeds from the red bell pepper and cut it into strips. Slice the zucchini into rounds. Toss the sweet potato, bell pepper, zucchini, broccoli florets, and cherry tomatoes with olive oil, cumin, paprika, salt, and pepper in a mixing bowl. Transfer the seasoned vegetables onto a baking sheet and roast in the oven for 20-25 minutes or until they are tender and slightly browned.
Step 3: Prepare the Greens and Avocado
While the vegetables are roasting, wash and dry the mixed greens. Slice the avocado in half, remove the pit, and carefully peel off the skin. Cut the avocado into thin slices and drizzle with lemon juice to prevent browning.
Step 4: Assemble the Buddha Bowl
Now it’s time to create your colorful Buddha Bowl! Start with a bed of cooked quinoa at the bottom of a large bowl. Arrange the roasted vegetables, mixed greens, and avocado slices on top of the quinoa. Drizzle the bowl with tahini and spoon a generous dollop of hummus on one side.
Step 5: Enjoy!
Your Vegan Power Meal: Roasted Vegetable Buddha Bowl is ready to be devoured! Mix all the ingredients together, ensuring each bite contains a variety of flavors and textures. Feel free to experiment with additional toppings or dressings to suit your taste preferences.
Conclusion
The Roasted Vegetable Buddha Bowl is a delightful and nutritious vegan dish that will leave you feeling satisfied and energized. By following this step-by-step guide, you can effortlessly prepare this power meal at home and enjoy the benefits of a balanced, plant-based diet. Whether you are a vegan or simply looking for a healthy meal, this recipe is sure to become a favorite in your kitchen.