Vegan Buddha Bowl

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This Vegan Buddha Bowl is loaded with colorful raw summer vegetables, whole grains, good fats, and topped with a tangy creamy balsamic dressing. Make adjustments to use up whatever vegetables you have on hand and enjoy this delicious vegan meal for lunch or dinner all summer long!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: Buddha Bowl

Servings: People

Author: Melanie Dueck

Ingredients

Quinoa

1 cup quinoa
2 cups water
½ teaspoon salt

Bowl Ingredients

8 cups baby spinach
1 drained and rinsed can chick peas
4 peeled carrots
1 sliced English cucumber
1 ½ cups halved grape tomatoes
1 large sliced avocado
¼ cup sunflower seeds
8 chopped basil leaves

Creamy Balsamic Dressing

3 tablespoons olive oil
3 tablespoon balsamic vinegar
3 tablespoon vegan mayonnaise, Or plain yogurt
1 teaspoon Dijon mustard
1 clove garlic
¼ teaspoon kosher salt
fresh cracked black pepper

Instructions

Quinoa:

Place 2 cups water and 1 cup quinoa in a 2 quart pot and bring to a boil over medium-high heat. Reduce heat to low, stir in ½ teaspoon salt, and allow to simmer for about 15 minutes or until a white tail appears around the grains.
Remove from heat, cover with lid, and let sit for 5 minutes. Fluff and then serve or refrigerate.

Creamy Balsamic Dressing

Blend the 3 tablespoons olive oil, 3 tablespoon balsamic vinegar, 3 tablespoon vegan mayonnaise, 1 teaspoon Dijon mustard, 1 clove garlic, ¼ teaspoon kosher salt, and fresh cracked black peppertogether in a blender or with an immersion blender until smooth. Refrigerate until ready to use.

Bowls

Assemble the bowls with the cooked quinoa, 8 cups baby spinach, 1 drained and rinsed can chick peas, 4 peeled carrots, 1 sliced English cucumber, 1 ½ cups halved grape tomatoes, 1 large sliced avocado, ¼ cup sunflower seeds, and 8 chopped basil leaves. Drizzle with dressing and serve.

Nutrition

QR code

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