Best Vegan Buddha Bowl
by: claire cary
This flavorful vegan buddha bowl is packed with fluffy quinoa, roasted chickpeas, sweet potato, and my favorite dairy free pesto sauce for lots of flavor in every bite.
Ingredients
Bowl Base:
- 2 cups cooked quinoa or rice about 3/4 cup uncooked
- 1 batch dairy free pesto click for recipe
- 1 avocado
Chickpeas:
- 1 can chickpeas
- 1 tablespoon avocado or olive oil
- ½ teaspoon salt
- ½ teaspoon paprika
- 1 teaspoon chili powder
- ¼ teaspoon turmeric
Sweet Potatoes/Peppers
- 4 cups peeled and chopped sweet potatoes
- 2 red bell peppers
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast
- ½ teaspoon sea salt
- ½ teaspoon paprika
- ½ teaspoon chili powder
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Peel the sweet potatoes and chop into 1 inch cubes.
- Cut the peppers into strips or chunks 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 and enjoy!
Notes
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 better without the skins.
Serving: 1bowl / Calories: 503kcal / Carbohydrates: 69g / Protein: 13.8g / Fat: 20g / Fiber: 16.2g / Sugar: 8g
