Vegan Buddha Bowl

Makes 4 servings ( 1 1/4 cup per serving)

Ingredients

  • 2 cup broccoli,, chopped
  • 2 cup cauliflower, chopped
  • 4 cup kale, trimmed and sliced
  • 1 cup chickpeas, drained and rinsed
  • 1 Tbsp. olive oil
  • 1 cup quinoa, raw

Dressing

  • 4 Tbsp. tahini
  • 4 garlic clove, minced
  • 1 Tbsp. ginger, minced
  • ¼ cup lemon juice
  • 2 tsp. turmeric
  • 1 tsp. coriander
  • 1 tsp. salt
  • 1/2 tsp. cayenne (optional)
  • 1 tsp. pepper

Preparation

  1. Heat oven to 350 °F.
  2. Dry the chickpeas thoroughly and then toss the chickpeas in olive oil.
  3. Lay on a baking sheet and bake for 20-30 minutes, stirring every 10 minutes.
  4. Meanwhile steam the broccoli and cauliflower for 10 minutes and cook the quinoa according to the package. Let all items cool.
  5. Combine ingredients for the dressing and mix well.
  6. Layer the quinoa on the bottom, top with broccoli, cauliflower, kale and roasted chickpeas.
  7. Drizzle the dressing over the bowl.
  8. Serve and enjoy!

*Meal prep tip: Cook and prep all ingredients ahead of time. If making for lunches, layer in a container the night before.

Nutritional analysis per serving: 395 calories, 17 g fat, 15 g protein, 52 g carbohydrate (42 g available carbohydrate), 10 g fibre, 139 mg sodium

My Viva Servings: 3 grains and starch, 1 protein, 3 vegetables, 0 fruit, 1 fat, 0 dairy

 

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