Description
A straightforward recipe for a balanced vegan bowl featuring grains, vegetables, and a simple dressing.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup cooked brown rice
- 1 cup roasted sweet potato cubes
- 1 cup steamed broccoli florets
- 1/2 cup shredded red cabbage
- 1/2 cup sliced avocado
- 1/4 cup shelled edamame
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon water
- Pinch of salt
- Pinch of black pepper
Instructions
- Prepare the quinoa and brown rice according to package directions.
- Toss sweet potatoes with a small amount of oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes until tender.
- Steam the broccoli florets until bright green and slightly tender.
- Whisk together tahini, lemon juice, water, salt, and pepper to make the dressing. Add more water if needed to reach a pourable consistency.
- Assemble the bowl by placing the cooked grains on the bottom.
- Arrange the roasted sweet potato, broccoli, red cabbage, edamame, and avocado on top of the grains.
- Drizzle the tahini dressing over the bowl before serving.
Notes
- You can substitute quinoa with farro or millet for a different grain base.
- Feel free to swap roasted sweet potato for roasted butternut squash or chickpeas.
- Use kale or spinach as a base instead of grains for a lower-carb option.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Assembling
- Cuisine: General
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10
- Sodium: 350
- Fat: 25
- Saturated Fat: 3
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 15
- Protein: 20
- Cholesterol: 0
Keywords: vegan, buddha bowl, quinoa, sweet potato, healthy, plant-based, vegetarian