This vegan Buddha bowl with spring vegetables is perfect for the veggie-lover who wants a little bit of everything in their bowl.
It features whole grains, nutrient-dense powerhouses like hemp seeds and sprouts, and a mix of raw and roasted veggies add color and texture.
Don’t let the long ingredient list scare you off: This recipe can be batch prepped for the week ahead and portioned out into your meal prep containers for easy lunches or dinners throughout the week.
This Vegan Buddha Bowl is no sad desk lunch, this hearty bowl features whole grains, fresh and roasted veggies, hemp seeds and delicate sprouts.
2 Tbsp. tahini (sesame seed paste)
3 Tbsp. fresh lemon juice
2 Tbsp. water
½ tsp. ground turmeric
½ tsp. pure maple syrup
¼ tsp. hot pepper sauce (optional)
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
2 Tbsp. + 2 tsp. olive oil, divided use
2 cups 2-inch asparagus pieces
2 cups sliced zucchini
2 cups cooked quinoa (or cooked brown rice)
2 cups chickpeas (garbanzo beans), drained, rinsed
2 cups raw baby spinach
2 cups halved baby heirloom tomatoes (or cherry tomatoes)
2 Tbsp. hemp seeds
2 Tbsp. sesame (or black sesame) seeds
1 cup fresh sprouts
Preheat oven to 425º F.
Line large baking sheet with parchment paper. Set aside.
To make dressing, place tahini, lemon juice, water, turmeric, maple syrup, hot pepper sauce (if desired), salt, and pepper in food processor (or blender); cover. Pulse to blend.
Slowly add 2 Tbsp. oil as food processor is running. Process until smooth and well blended. Set aside.
Place asparagus and zucchini on prepared baking sheet. Drizzle with remaining 2 tsp. oil; mix well. Spread evenly on baking sheet. Bake for 12 to 15 minutes, turning once, or until tender-crisp. Cool.
Divide quinoa, chickpeas, spinach, tomatoes, asparagus, zucchini, hemp seeds, and sesame seeds evenly between four bowls.
Drizzle evenly with dressing.
Garnish with sprouts.
Recipe and Video Courtesy of Beachbody.com
Certified Holistic Nutrition and Wellbeing Counselor