The Ultimate Vegan Buddha Bowl⠀⠀

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The Ultimate Vegan Buddha Bowl⠀⠀
By @eatwithclarity .⠀⠀
4 servings⠀⠀
Buddha Bowl Base:⠀⠀
2 cups cooked quinoa or rice (about 3/4 cup uncooked)⠀⠀
1 batch dairy free pesto⠀⠀
1 avocado⠀⠀
1 can chickpeas⠀⠀
1 tbsp avocado or olive oil⠀⠀
½ tsp salt⠀⠀
½ tsp paprika⠀⠀
1 tsp chili powder⠀⠀
¼ tsp turmeric⠀⠀
Sweet Potato/Peppers:⠀⠀
4 cups chopped & peeled sweet potatoes⠀⠀
2 red bell peppers⠀⠀
2 tbsp olive oil⠀⠀
1 tbsp nutritional yeast⠀⠀
1/2 tsp sea salt⠀⠀
1/2 tsp paprika⠀⠀
1/2 tsp chili powder⠀⠀
Preheat the oven to 425 degrees Fahrenheit. ⠀⠀
Cook the quinoa according to these instructions.⠀⠀
Peel the sweet potatoes and chop into 1 inch cubes. ⠀⠀
Cut the peppers into strips and add to a large bowl with the sweet potatoes. ⠀⠀
Toss with olive oil and seasonings until well coated. ⠀⠀
Add to a baking tray lined with parchment paper, leaving some room for the chickpeas. ⠀⠀
Drain and rinse the chickpeas and add to a bowl. ⠀⠀
Toss with oil and spices until well coated. ⠀⠀
Add to the baking tray and bake everything for 30-35 minutes or until the potatoes are completely cooked through. ⠀⠀
While they are roasting, make the dairy free pesto. ⠀⠀
When everything is done, assemble the bowls with a bed of quinoa and layer on the sweet potatoes, peppers, chickpeas, pesto and avocado. ⠀⠀
Top with black pepper, cilantro or red pepper flakes if desired⠀⠀
🥑🥑🍅 Get Our 28-Day Vegan Meal Plan & Vegan Cooking Guide 👉 @cookine_wine (link in bio)⠀⠀⠀
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