The Classic Buddha Bowl + Vegan Buddha Bowls Cookbook

 
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When I had the opportunity to review the new cookbook Vegan Buddha Bowls, I kinda jumped for joy, because, well bowl style eating is totally my thing! I decided to make and share the Classic Buddha Bowl because you can’t ever go wrong when you make a classic.

What’s in a Classic Buddha Bowl?

The Classic Buddha Bowl is something everyone should make, I truly believe that! It’s a great vegan meal prep lunch idea or dinner meal and it was also perfect as a ‘pantry’ staple meal. I made this during quarantine because sweet potato was available, fresh kale holds up longer in the fridge than leaf lettuces and (garbanzo beans) chickpeas and quinoa are pantry staples. I did not have fresh avocado, I tried to use some frozen avocado I had but that was not such a great idea (repeat: do not do that, the avocado gets mushy!). The spices in this recipe transform your potato from sweet to savory and roasted chickpeas tossed with cumin, smoked paprika and garlic powder were hands down so good I wanted to eat the whole pan! All these ingredients together in a bowl really made this outstanding as a vegan dinner.

  • Kale
  • Sweet Potato
  • Chickpeas (garbanzo beans)
  • Quinoa
  • Cumin
  • Smoked Paprika
  • Garlic Powder

Do not forget to make the tahini dressing! We love tahini dressing; it’s a great way to make an oil free dressing for your salad bowls. We have used tahini in our oil free cilantro kale salad and oil free balsamic salad dressing and it turns out thick, creamy and with great taste every time. This Classic Buddha Bowl dressing uses tahini, water, maple syrup, garlic and lemon juice. I have been using the leftover dressing on roasted vegetables.

vegan classic buddha bowl

What Else is the Vegan Buddha Bowls Cookbook?

Cara from Cara’s Kitchen is the author of this book and she is a certified health coach and holistic nutritionist. I love her story about the healing powers of food and the role it played in her own journey, go read here story on her blog (better yet buy the book and read the introduction).

Buy Vegan Buddha Bowls here.

This book is full of so many mouthwatering vegan bowl food dinner ideas! Sections include:

  • Bountiful Buddha Bowls
  • Vibrant Salad Bowls
  • Veggie Rich Pasta Bowls
  • Plant Powered Soups
  • Breakfast Bowls
  • Delicious Sides

Every recipe is vegan, plant based and perfect for those who are already vegan or just veg curious. There are 62 recipes in all and many of them are perfect for vegan meal prep! All the recipes are full of flavor and will tantalize your taste buds!

If you make this Classic Buddha Bowl, tag @badtothebowl on social media.

The Classic Buddha Bowl + Vegan Buddha Bowls Cookbook

Recipe by Reprinted with permission from Vegan Buddha Bowls by Cara Cifelli Page Street Publishing Co. 2020. Course: VeganCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

30

minutes

Classic Buddha Bowl is perfect for meal prep and full of savory taste.

Ingredients

  • Sauce
  • 1/2 cup tahini

  • 1/3 cup filtered water

  • 2 Tblsp pure maple syrup

  • 2 cloves garlic grated or minced

  • 2 Tblsp lemon juice

  • Salt and freshly ground pepper

  • Bowl
  • 4 cups cubed sweet potato

  • 1 tblsp coconut oil*

  • 1 tsp garlic powder, divided

  • 1/2 tsp ground cumin

  • 1/2 tsp smoked paprika

  • salt and freshly ground pepper

  • 1, 15-oz can garbanzo beans (chickpeas) drained and rinsed

  • 2 cups cooked white quinoa

  • 2 cups tightly packed, chopped steamed kale

  • Garnishes
  • Avocado

  • Fresh Lemon Juice

  • Hemp Seeds

Directions

  • Make the sauce. In a small bowl, whisk together the tahini, water, maple syrup, garlic, lemon juice and salt and pepper to taste.
  • Preheat the oven to 450 degrees.
  • Make the veggies: In a bowl, toss together the sweet potato, coconut oil, 1/2 teaspoon of the garlic powder and 1/4 teaspoon each of the smoked paprika and cumin. Season with salt and pepper to taste. Lay out in an even layer on a baking sheet, leaving some room on the side to add the garbanzo beans later. Roast in the oven 8 – 10 minutes, then remove.
  • Add the garbanzo beans to the pan and toss with remaining 1/2 teaspoon garlic powder and remaining 1/4 teaspoon each of cumin and smoked paprika. Return the pan to the oven and roast for another 8 – 10 minutes are until sweet potatoes are fork tender.
  • Build your bowls by dividing the quinoa, kale, sweet potatoes and garbanzo beans between 2 serving bowls. Add the sauce to each bowl and garnish with avocado, lemon juice and hemp seeds. Serve immediately. If making ahead of time for meal prep, wait to add the avocado until serving time.

Notes

  • I omitted the coconut oil and it still turned out great as an oil free buddha bowl!

3 Comments

  1. Debi Williams

    What could I sub for the quinoa? Mark can’t have it, or gluten, rice or potatoes, corn, dairy, sugar

     

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