Vegan buddha bowl garnished with fresh thyme and drizzled with lemon tahini dressing
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5 from 4 votes
Nourishing Vegan Buddha Bowl
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
 
Author: as easy as Apple Pie
Course: Main Course
Servings:3

This nourishing vegan buddha bowl is easy to prepare, nutritious, delicious, and requires very minimal effort!

Ingredients
  • 140 grams (3/4 cup) uncooked wild rice
  • 1 large sweet potato
  • 1/4 tablespoon olive oil to brush the potato
  • 1 medium beetroot peeled and spiralized
  • 2 handfuls of lacinato kale leaves
  • 1/2 tablespoon olive oil to massage the kale
  • 50 grams (1/2 cup) shredded red cabbage
  • 1 avocado sliced
For the spicy chickpeas:
  • 1 can (400 grams /14 ounces) chickpeas drained, rinsed and pat dry
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon salt
For the Lemon Tahini Dressing:
  • 55 grams (1/4 cup) tahini
  • 2 tablespoons lemon juice
  • 1 small garlic clove minced
  • 3 tablespoons water
  • 1/4 teaspoon salt
Toppings:
  • 1/2 tablespoon hemp seeds
  • 1/2 tablespoon pumpkin seeds
Instructions
Wild rice:
  1. Cook the wild rice according to package directions.

Spicy chickpeas:
  1. Preheat the oven to 200 degrees C (392 degrees F).

    Place the chickpeas in a large bowl and toss with olive oil, cayenne pepper, paprika, turmeric, and salt until evenly coated.

    Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crispy, about 20 to 30 minutes.

Roasted sweet potato:
  1. Prick the sweet potato all over with a fork and microwave at HIGH just until tender, about 3 minutes. 

    Cut the potato into 1/2-inch-thick rounds, and brush each round on 1 side with 1/4 tablespoon of olive oil. 

    Heat a large skillet over medium-high heat, and cook the potato slices, oil side down, until golden brown, 2 to 3 minutes.

Lemon tahini dressing:
  1. Prepare the lemon tahini dressing by whisking together tahini, lemon juice, garlic, 3 tablespoons of water, and salt until the mixture is smooth and creamy. If your dressing is too thick, add more water.

Assemble the buddha bowls:
  1. Divide all the ingredients evenly into 3 bowls, drizzle the lemon tahini dressing over the top, sprinkle with pumpkin seeds and hemp seeds.

  2. Enjoy!
Notes

© as easy as Apple Pie. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe

Calories: 530, Fat: 19g, Saturated Fat: 3g, Sodium: 500mg, Carbohydrates: 74g, Fiber: 16g, Sugar: 9g, Protein: 19g

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