Here are three, new, healthy, delicious, vegan buddha bowl recipes we are excited to share with you:

1. Sweet Potato Chickpea Buddha Bowl

Flavorful, filling, 30-minute Buddha Bowl with roasted sweet potatoes, onion, kale, crispy chickpeas
and a mouth-watering tahini-maple sauce you will surely love. A healthy, satisfying plant-based dish.

Author: Minimalist Baker
Recipe Type: Entree
Cuisine: Vegan, Gluten Free
Serves: 2-3

INGREDIENTS

Vegetables

2 Tbsp olive, melted coconut, or grape seed oil
1/2 red onion, sliced in wedges
2 large sweet potatoes, halved
1 bundle (227 g) broccolini, large stems removed, chopped
2 big handfuls kale, larger stems removed
1/4 tsp each salt + pepper

Chickpeas

1 15-ounce (425 g) chickpeas, drained, rinsed + patted dry
1 tsp cumin
3/4 tsp chili powder
3/4 tsp garlic powder
1/4 tsp each salt + pepper
1/2 tsp oregano (optional)
1/4 tsp turmeric (optional)
Tahini Sauce (optional)
1/4 cup (56 g) tahini
1 Tbsp maple syrup
1/2 lemon, juiced
2-4 Tbsp hot water to thin

Instructions

1. Preheat oven to 400 degrees F and arrange sweet potatoes and onions on a bare baking sheet.
2. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
3. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini.
4. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
5. Bake for another 8-10 minutes, then remove from oven and add kale.
6. Drizzle kale with a touch more oil and season with a pinch each salt and pepper.
7. Bake for another 4-5 minutes then set aside.
8. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl, tossing in with seasonings.
9. Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. 10 minutes total at slightly over medium heat will do perfectly.
10. Once the chickpeas are browned and fragrant, remove from heat and set aside.
11. Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine.
12. Add hot water until a pourable sauce is formed. Set aside.
13. To serve: Slice sweet potatoes into bite size pieces.
14. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.

Best when fresh, though leftovers will keep for a few days in the fridge.

Nutrition Information

Serving size: 1/3 of recipe with sauce

Calories: 474

Fat: 21g

Saturated fat: 2.8g

Carbohydrates: 62g

Sugar: 7.2g

Sodium: 563mg

Fiber: 11.4g

Protein: 13.2g

*Photo and Recipe Credit: Minimalist Baker | minimalistbaker.com (Thank you! It's delicious!)

2. The Simple Buddha Bowl

A Buddha Bowl is a bowl which is packed so full that it has a rounded "belly" appearance on the top much like the belly of a Buddha. It's so delicious and healthy for your body, you'll absolutely love this.

Author: Simple Vegan Blog
Recipe Type: Savory
Cuisine: Vegan, Gluten Free
Serves: 2

INGREDIENTS

½ chopped sweet potato
10 green asparagus
4 cups spinach (120 g)
½ cup cooked quinoa (95 g)
½ cup cooked red beans (95 g)
1 chopped avocado
1 chopped tomato
For the dressing:
4 tbsp tahini
2 tbsp lemon juice Coupons
1 tbsp soy sauce or tamari
1 tbsp maple syrup
4 tbsp water

INSTRUCTIONS

1. Preheat the oven to 390ºF or 200ºC.
2. Bake the chopped sweet potatoes and the green asparagus for 30 or 40 minutes or until they're soft.
3. To make the dressing you just need to blend all the ingredients until smooth.
4. Place the spinach in a bowl (you can chop them) and add the rest of the ingredients on top: the cooked quinoa, cooked or canned red beans, sweet potato, asparagus, avocado and tomato.
5. Pour the dressing on top of the quinoa bowl and gently toss to combine.
   
   

*Photo and Recipe Credit: Simple Vegan Blog | simpleveganblog.com (We loved this one! Thanks!)

3. The Pure Vegan Buddha Bowl

This vegan buddha bowl has it all — fluffy quinoa, crispy spiced chickpeas, and mixed greens, topped with a mouthwatering red pepper sauce. You'll be wondering why you haven't tried this before!

Author: Wellandfull
Recipe Type: Entree
Cuisine: Vegan, Gluten Free
Serves: 2-3

Ingredients

Quinoa

1 Cup Quinoa rinsed
2 Cups Water

Chickpeas

1 1/2 Cups Cooked Chickpeas
Drizzle Olive Oil or other neutral oil

Other Ingredients

1/2 Tsp Salt
1/2 Tsp Smoked Paprika
1 Tsp Chili Powder
1/8 Tsp Turmeric
1/2 Tsp Oregano
Red Pepper Sauce
1 Red Bell Pepper ribs and seeds removed
2 Tbs Olive Oil or other neutral oil
Juice from 1 Lemon
1/2 Tsp Pepper
1/2 Tsp Salt
1/2 Tsp Paprika
1/4 Cup Fresh Cilantro

Everything Else

Mixed Greens
An Avocado
Sesame Seeds for Garnish

Instructions

1. Start by cooking the quinoa. Bring 2 cups water to a boil, then add quinoa.
2. Simmer for about 15 minutes until all water is absorbed.
3. When done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.
4. Preheat oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated.
5. On a baking sheet lined with parchment paper, bake chickpeas for 15 minutes.
6. When done, remove from oven and let cool.
7. To make red pepper dressing, add all dressing ingredients to a blender and blend until smooth.
8. Finally, assemble the buddha bowls. In two bowls, add quinoa, mixed greens, avocado, and chickpeas.
9. Drizzle everything with red pepper sauce, and sprinkle with sesame seeds.
10. Enjoy!
    
    

*Photo and Recipe Credit: Well and Full | wellandfull.com (This one was absolutely mouth-watering!)

With a few, tasty, vegan buddha bowl recipes in your book now, dinner is about to get a lot healthier!