Ingredients
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For the Quinoa and Roasted Sweet Potatoes:
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2 cups vegetable stock (low sodium)
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½ cup uncooked brown rice or quinoa
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½ cup uncooked black rice
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1 cup frozen tri-color bell peppers and onions (optional)
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1 teaspoon curry powder
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½ teaspoon cumin seeds
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½ teaspoon paprika
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½ teaspoon garlic powder
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Salt and pepper to taste
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For the Creamy Peanut Sauce:
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2 tablespoons unsweetened natural peanut butter
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¼ cup water
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2 tablespoons low-sodium soy sauce
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1 tablespoon maple syrup
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1 clove garlic, minced
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1 teaspoon Sriracha hot sauce (optional)
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½ teaspoon ground cinnamon
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½ teaspoon ground ginger
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½ teaspoon agave nectar
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¼ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon cornstarch
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¼ cup chopped peanuts
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For the Crunchy Broccoli Slaw:
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1 large head broccoli, cut into florets
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1 carrot, grated
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1 medium red cabbage, shredded
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½ small red onion, thinly sliced
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1/3 cup gluten-free tamari or soy sauce
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1 tablespoon apple cider vinegar
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1 tablespoon olive oil
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½ teaspoon sugar
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Pinch of salt and pepper
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For the Optional Toppings:
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Chopped green onions or cilantro
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Roasted cashews or sunflower seeds
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Sliced avocado
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Diced mango
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Crushed tortilla chips
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Cooked edamame
Directions
Sub_Title: A Flavorful and Balanced Meal That’s Perfect For Lunch or Dinner!
Description: This vibrant and satisfying vegan Buddha bowl is packed with nutrient-dense ingredients like quinoa, roasted sweet potatoes, crisp broccoli slaw, and protein-rich chickpeas. The zingy peanut sauce adds depth of flavor while keeping things light and fresh. It’s the perfect meal to fuel your body and taste buds!
Ingredients:
For the Quinoa and Roasted Sweet Potatoes:
2 cups vegetable stock (low sodium)
½ cup uncooked brown rice or quinoa
½ cup uncooked black rice
1 cup frozen tri-color bell peppers and onions (optional)
1 teaspoon curry powder
½ teaspoon cumin seeds
½ teaspoon paprika
½ teaspoon garlic powder
Salt and pepper to taste
For the Creamy Peanut Sauce:
2 tablespoons unsweetened natural peanut butter
¼ cup water
2 tablespoons low-sodium soy sauce
1 tablespoon maple syrup
1 clove garlic, minced
1 teaspoon Sriracha hot sauce (optional)
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon agave nectar
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon cornstarch
¼ cup chopped peanuts
For the Crunchy Broccoli Slaw:
1 large head broccoli, cut into florets
1 carrot, grated
1 medium red cabbage, shredded
½ small red onion, thinly sliced
1/3 cup gluten-free tamari or soy sauce
1 tablespoon apple cider vinegar
1 tablespoon olive oil
½ teaspoon sugar
Pinch of salt and pepper
For the Optional Toppings:
Chopped green onions or cilantro
Roasted cashews or sunflower seeds
Sliced avocado
Diced mango
Crushed tortilla chips
Cooked edamame
Instructions:
Step 1: Prepare the quinoa and roasted sweet potatoes: Rinse the quinoa and black rice well under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, vegetable stock, coconut milk, and curry powder. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for about 20 minutes or until the liquid has been absorbed and the rice is tender. Stir in the frozen vegetables and cook for an additional 5 minutes. Remove from the heat and set aside.
Step 2: Make the creamy peanut sauce: In a blender, combine the peanut butter, water, soy sauce, maple syrup, garlic, Sriracha, cinnamon, ginger, agave, salt, and pepper. Blend until smooth and creamy. Add more water if needed to achieve desired consistency. Set aside.
Step 3: Prepare the crunchy broccoli slaw: In a large mixing bowl, whisk together the gluten-free tamari, apple cider vinegar, olive oil, sugar, and salt and pepper. Add the broccoli, carrots, and cabbage mixture, and toss well to coat. Cover and refrigerate until ready to serve.
Step 4: Assemble the Buddha bowls: Divide the quinoa and roasted sweet potato mixture among four serving bowls. Top each portion with a generous spoonful of the peanut sauce. Garnish with the crunchy broccoli slaw and optional toppings. Serve immediately.
Note: You can prepare all the components ahead of time and store them separately in airtight containers in the fridge for up to 3 days. Just assemble the Buddha
Steps
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1
Done
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Step 1: Prepare the quinoa and roasted sweet potatoes: Rinse the quinoa and black rice well under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, vegetable stock, coconut milk, and curry powder. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for about 20 minutes or until the liquid has been absorbed and the rice is tender. Stir in the frozen vegetables and cook for an additional 5 minutes. Remove from the heat and set aside. |
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2
Done
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Step 2: Make the creamy peanut sauce: In a blender, combine the peanut butter, water, soy sauce, maple syrup, garlic, Sriracha, cinnamon, ginger, agave, salt, and pepper. Blend until smooth and creamy. Add more water if needed to achieve desired consistency. Set aside. |
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3
Done
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Step 3: Prepare the crunchy broccoli slaw: In a large mixing bowl, whisk together the gluten-free tamari, apple cider vinegar, olive oil, sugar, and salt and pepper. Add the broccoli, carrots, and cabbage mixture, and toss well to coat. Cover and refrigerate until ready to serve. |
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4
Done
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Step 4: Assemble the Buddha bowls: Divide the quinoa and roasted sweet potato mixture among four serving bowls. Top each portion with a generous spoonful of the peanut sauce. Garnish with the crunchy broccoli slaw and optional toppings. Serve immediately. |
