Vegan Buddha Bowl with Hummus

Not long ago I heard about Buddha bowls and I thought, what is that? I did a quick google search and saw that they are all over the internet. This, I had to try. They are great recipes for people who aren’t really comfortable cooking, because there isn’t that much cooking going on. It is basically dumping many different ingredients into a bowl, mixing it all together and enjoying it!

I found some recipes, gave it a try and I love them!! They do have many different ingredient and I am usually a 3-4 ingredients kind of gal, but what I love about the bowls is that they are colourful, meaning I am getting lots of different vitamins and minerals, and they keep me full all afternoon. I usually get hungry after a few hours after lunch and have to snack to be able to get me through dinner, but with these bad boys I am good until the evening!

These bowls are excellent for Lunch and will keep you full all day! Try this one out and let me know what you think and if you agree with my verdict.

Source: https://www.wecook.fr/recette/buddha-bowl-vegetalien-au-houmous

Adapted from wecook.fr

Vegan Buddha Bowl with Hummus


Course Lunch, Salad
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 people

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons vinaigrette (extra virgin olive oil, apple cider vinegar and seasoning)
  • 1 sweet potato
  • 1 carrot
  • 200 grams chickpea
  • 80 grams quinoa
  • 200 grams red cabbage
  • 2 tablespoons hummus
  • 1 avocado
  • 2 green salad leaves

Instructions

  1. Preheat the oven to 200 ° C.

  2. Cut the sweet potato into small cubes. Arrange these on a baking sheet lined with parchment paper and sprinkle them with a tablespoon of olive oil. Add salt.

  3. Drain and rinse the chickpeas, then dry them. Arrange these on another baking sheet lined with parchment paper and sprinkle them with a tablespoon of olive oil. Add salt.

  4. Bake the cubes of sweet potato and chickpeas for 15 minutes. Flip the cubes of sweet potato and chickpeas. Continue cooking for another 15 minutes. When the sweet potato cubes and chickpeas are golden brown, take them out of the oven.

  5. Meanwhile, pour the quinoa into a fine strainer and rinse thoroughly, this will reduce its naturally bitter taste. Prepare the quinoa as described on package.

  6. Arrange a sheet of salad at the bottom of each bowl. On top, spread chickpeas, sweet potato cubes and quinoa. Add the sliced avocado, the grated carrot, the sliced red cabbage and finally the hummus in the center. Sprinkle with a drizzle of salad dressing made of extra virgin olive oil, apple cider vinegar, and seasoning.

  7. Suggestion: You can sprinkle seeds of your choice (hemp seeds, sesame seeds ...) on top.

Leave a Reply