Vegan Buddha Bowl with Quinoa

Indulge in a culinary delight with our Vegan Buddha Bowl recipe, featuring a harmonious blend of nutritious ingredients that nourish the body and tantalize the taste buds. This wholesome bowl combines fluffy quinoa, oven-roasted vegetables, and a creamy tahini dressing for a satisfying and flavorful meal. Whether you’re a dedicated vegan or simply seeking a nutritious and delicious dish, this Buddha bowl is sure to impress.

History of Buddha Bowls

Buddha bowls, also known as nourish bowls or macro bowls, have gained popularity in recent years as a versatile and customizable meal option. Originating from the concept of a balanced meal, Buddha bowls typically consist of a variety of grains, vegetables, proteins, and dressings, arranged in a bowl for a visually appealing presentation. With roots in Buddhist teachings on mindful eating and balance, Buddha bowls offer a holistic approach to nourishment and well-being.

Ingredients

For the Buddha Bowl:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 cups mixed vegetables (such as sweet potatoes, broccoli, bell peppers, and carrots), chopped
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups baby spinach or kale, chopped
• Avocado, sliced (optional, for garnish)
• Sesame seeds or hemp seeds (optional, for garnish)

For the Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 clove garlic, minced
• 1 teaspoon maple syrup or agave nectar
• Salt and black pepper to taste

Step-by-Step Instructions

1. Cook Quinoa

• In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and fluff with a fork.

2. Roast Vegetables

• Preheat the oven to 400°F (200°C). On a baking sheet, toss the chopped mixed vegetables with olive oil, salt, and black pepper. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.

3. Prepare Tahini Dressing

• In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, maple syrup or agave nectar, salt, and black pepper until smooth and creamy. Adjust seasoning to taste.

4. Assemble Buddha Bowls

• Divide the cooked quinoa, roasted vegetables, chickpeas, and chopped baby spinach or kale among serving bowls. Drizzle each bowl with tahini dressing. Garnish with sliced avocado and sprinkle with sesame seeds or hemp seeds, if desired.

To simplify your preparation of this nourishing Buddha Bowl, consider using the **Instant Pot Duo 7-in-1 Electric Pressure Cooker** from Amazon. It’s perfect for cooking quinoa, steaming vegetables, and even preparing chickpeas quickly and efficiently, saving you time in the kitchen. With multiple cooking functions, including pressure cooking, sautéing, and steaming, this versatile appliance makes healthy meal prep a breeze.

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https://amzn.to/3zIbKSE