Vegan Buddha Bowl has endless variations, which makes this bowl perfect for lunch or dinner. Simply combine quinoa with roasted vegetables and enjoy!
If you haven’t created your own buddha bowl yet, you’re seriously missing out! Not only are these meals yummy and filling, they’re visually appealing as well. I hope to try and document as many of my buddha bowl creations as possible. There are SO MANY variations!
Vegan Buddha Bowl
1 box of your favorite couscous or quinoa
1 can of garbanzo beans/chickpeas, drained & rinsed
1/4 onion, roughly chopped (more or less depending how much you like onion)
1 sweet potato, cubed
1 can of corn, drained
Handful of baby spinach
1 tablespoon olive oil
1 tablespoon vegetable oil
Salt, to taste
Pepper, to taste
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder
Optional topping: sesame seeds
1. Cook couscous according to directions on the box. Line two nonstick baking pans and preheat oven to 425F.
2. Place chickpeas and onion on one pan and sweet potatoes on the other. Drizzle olive oil and sprinkle salt, pepper, ground cumin, and paprika over both pans. Toss together using your hands, then spread out in an even layer.
3. Roast in the oven for 30-35 minutes, turning occasionally. Meanwhile, heat vegetable oil in a large skillet over medium-high heat.
4. Add corn to skillet and cook for 10 minutes, or until corn starts to brown. Stir in chili powder, salt, and pepper.
5. To assemble, place baby spinach on the bottom of your bowl. Cover with cooked couscous. Then working in a circular motion around the bowl, add roasted corn, onion, chickpeas, and sweet potato. Top with sesame seeds and you’re finished!
Enjoy and refrigerate leftovers!