Spring Buddha Bowl

I love buddha bowls because they are easy to make, and they are a well balanced meal!  This one features roasted spring vegetables and chickpeas in a silky tahini lemon sauce.  It is packed with fiber, protein and plenty of nutrients, and it makes the perfect weeknight meal! If you like another vegetable better than some of the ones used here feel free to swap them out for your favorite!

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

Instructions:

  1. Place rice and water in a medium saucepan and bring to a simmer. Reduce to a low simmer, cover and cook until all the water is absorbed about 25-30 minutes, or when the rice is tender.
  2. Meanwhile, to cook the veggies, preheat the oven to 400F degrees. Toss the veggies with just enough oil to coat them lightly, then spread out on a sheet pan and sprinkle with sea salt Place in the over and roast until they are tender and starting to brown, about 25-30 minutes. Remove from the oven.
  3. Whisk together the sauce ingredients, adding water to achieve your desired consistency.
  4. To assemble, put some greens into the bottom of each bowl, then top with the rice, the chickpeas, the veggies, and avocado. Drizzle the sauce over the contents of the bowl. Serve!

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Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Vegan
  • Vegetarian

Course Type

  • Entree

Skill Level

  • Beginner
  • Easy