Ultimate Vegan Buddha Bowl
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Servings
4 servings
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Calories
611 kcal
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Course
Main Course
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Cuisine
American
Ultimate Vegan Buddha Bowl
Description
The Ultimate Vegan Buddha Bowl features a colorful array of roasted sweet potatoes and red beets that are spiced with sweet paprika, turmeric, coriander, salt, and pepper before being baked until golden. Alongside these vegetables, kale is massaged with lemon juice and salt to soften its texture. Creamy avocado slices, fluffy brown rice, and black beans complete the base of this bowl, bringing a mix of flavors and carbohydrates alongside plant proteins and healthy fats.
The finishing touch is a drizzle of Buddha bowl dressing with garnishes including jewel-like pomegranate seeds, nutty black sesame seeds, fresh cilantro, and microgreens if desired. This combination balances earthy flavors and vibrant textures while providing a wholesome, satisfying meal option well-suited to vegan diets.
These vegan bowls can be prepared up to three days in advance by storing ingredients separately from dressing and avocado to maintain freshness. Variations can include swapping vegetables, grains, and proteins to suit available ingredients or preferences. They can be a practical way to use leftover roasted vegetables and grains, and pairing with a kale smoothie can round out the meal.
Ingredients
- 2 sweet potatoes medium-sized
- 3 red beet medium-sized
- 1 teaspoon paprika sweet
- 1 teaspoon Turmeric
- ½ teaspoon ground coriander
- ½ teaspoon black pepper divided, ground
- 1 teaspoon salt divided
- 1 tablespoon olive oil
- 4 kale sprigs
- 2 teaspoons lemon juice divided
- 2 avocado
- 2 cups brown rice or cook ½ cup uncooked brown rice, cooked, or 380 g
- One black beans 14 oz or 400 g can
- ½ cup Buddha bowl dressing
- 4 tablespoons pomegranate seeds
- 2 teaspoons black sesame seeds
- cilantro to garnish
- microgreens optional, to garnish
Instructions
- Preheat oven to 400 F or 200 C. Peel and dice sweet potatoes, peel and cut red beets into wedges. In a small bowl, mix together sweet paprika, turmeric, coriander, ¼ teaspoon black pepper and ½ teaspoon salt. Place the sweet potato chunks onto a baking tray and sprinkle with the seasoning. Toss until evenly coated. Place red beet wedges onto the same baking tray. Sprinkle with remaining salt and black pepper. Pour olive oil over the vegetables and toss to coat. Bake for 25 minutes or until golden.
- Meanwhile, slice the kale stems out and discard. Chop kale and place it in a large bowl. Add a bit of salt and 1 teaspoon lemon juice and rub the kale for about 30 seconds until it starts to wilt.
- Half and slice avocados and sprinkle with the remaining teaspoon of lemon juice.
- Assemble the bowls: Divide the roasted vegetables, kale, brown rice, beans and avocados between 4 serving bowls and top with the Buddha bowl dressing. Sprinkle with pomegranate seeds, black sesame seeds (over avocados). Garnish with cilantro and micro greens (optional). Enjoy!
Notes
- You can prepare these bowls up to 3 days ahead but keep dressing, avocado, and garnishes separate until serving for best freshness.
- Feel free to substitute other vegetables such as pumpkin, carrots, broccoli, or zucchini based on availability or preference.
- Use alternative grains like quinoa or millet instead of brown rice.
- For different protein options, consider tofu, tempeh, chickpeas, edamame, or nuts in place of black beans.
- Kale can be swapped for any dark leafy green of your choice.
- If preferred, try different dressings such as roasted garlic dressing or vegan mayo instead of the Buddha bowl dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611kcal | 31% |
| Carbohydrates | 66g | 22% |
| Protein | 15g | 30% |
| Fat | 36g | 55% |
| Saturated Fat | 5g | 25% |
| Sodium | 707mg | 29% |
| Potassium | 1460mg | 31% |
| Fiber | 15g | 60% |
| Sugar | 10g | 20% |
| Vitamin A | 15349IU | 307% |
| Vitamin C | 87mg | 97% |
| Calcium | 189mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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