Ingredients
Equipment
Method
Step-by-Step Instructions for Vegan Buddha Bowl
- Start by rinsing 1 cup of quinoa under cold water. In a saucepan, combine with 2 cups of water, bring to a boil, reduce to simmer, cover, and cook for 15 minutes.
- While the quinoa cooks, drain and rinse 1 can of chickpeas. For crunch, toss with olive oil and spices, then roast at 425°F for 25-30 minutes until golden.
- Prepare seasonal vegetables by dicing them into bite-sized pieces. Roast at 400°F for 20-25 minutes, drizzling with olive oil and seasoning.
- Assemble the bowl by layering quinoa, roasted chickpeas, and vegetables. Create an attractive arrangement.
- Slice an avocado just before serving. Arrange on top, then drizzle with tahini dressing.
- Garnish with fresh herbs and seeds. Serve immediately for a nourishing meal.
Nutrition
Notes
Rinse quinoa before cooking to remove its bitter coating. Space chickpeas while roasting for maximum crispiness. Assemble bowl right before serving for optimal freshness.