I introduce you to the most flavor packed vegan buddha bowl on the internet. This bowl is packed with fluffy quinoa, roasted chickpeas, sweet potato, and my favorite dairy free pesto sauce for lots of flavor in every bite.
Buddha Bowl Base:
- Preheat the oven to 425 degrees Fahrenheit.
- Cook the quinoa according to these instructions.
- Peel the sweet potatoes and chop into 1 inch cubes.
- Cut the peppers into strips and add to a large bowl with the sweet potatoes.
- Toss with olive oil and seasonings until well coated.
- Add to a baking tray lined with parchment paper, leaving some room for the chickpeas.
- Drain and rinse the chickpeas and add to a bowl.
- Toss with oil and spices until well coated.
- Add to the baking tray and bake everything for 30-35 minutes or until the potatoes are completely cooked through.
- While they are roasting, make the dairy free pesto.
- When everything is done, assemble the bowls with a bed of quinoa and layer on the sweet potatoes, peppers, chickpeas, pesto and avocado.
- Top with black pepper, cilantro or red pepper flakes if desired.
Once prepared, these buddha bowls will store in the fridge for about 5 days. You can have everything all assembled, but I suggest adding the avocado just before you are going to eat so it doesn’t get brown.
Any type of bell pepper will work, I personally think red bell pepper yields the best flavor and cooks well with the sweet potatoes.
You don’t need to peel the sweet potatoes, but I personally think the texture turns out much better without the skins.
- Serving Size: 1/4 of the recipe
- Calories: 503
- Sugar: 8g
- Fat: 20g
- Carbohydrates: 69g
- Fiber: 16.2g
- Protein: 13.8g
Keywords: vegan buddha bowl, buddha bowl, vegan bowl recipe