Buddha bowls are a perfect lunch as they combine raw veggies + greens with cooked veggies, legumes like beans, chickpeas, lentils which are rich in protein and you can also add grains like quinoa.
Vegan-buddha-bowl-recipe
  • Duration
  • Cook Time
  • Prep Time
  • 1-2Servings

Ingredients

Buddha Bowl

    • 1 oz cellophane noodles or rice noodles, dry (30 g)
    • 1/4 avocado
    • 1/2 can chickpeas (150 g)
    • 1-2 tomatoes
    • 1 small zucchini
    • 1 small carrot
    • 3-4 tbsp shredded red cabbage
    • 3-4 tbsp shredded white cabbage
    • 1-2 tbsp pineapple cubes
    • curry powder
    • 1/2 tsp coconut oil for frying

Avocado Dressing

    • 1/2 avocado
    • 2 mini cucumbers
    • 1-2 cloves garlic
    • 1-2 tbsp lime juice or lemon juice
    • Salt and pepper to taste

Preparation

  1. Cook the cellophane noodles until soft
  2. Fry chickpeas with a tiny bit of coconut oil, curry powder and salt + pepper to taste
  3. Chop your veggies
  4. Blend the ingredients for the avocado lime dressing in your high-speed blender or food processor and pour it over your buddha bowl. Enjoy!

This recipe was republished with permission from ElaVegan. Find the original recipe here.

Nutrition Information

  • Serving Size: 1-2
Publish date:
Tags:
terms:
Vegan SaladBuddha Bowlveganfoodukvegan-food
meal_type:
Lunch

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