Buddha Bowl
Flavorful and Nutrition-packed Vegan Bowl!
Servings: 2
Calories: 650kcal
Ingredients
Roasted Vegetables
- 1 Onion, chopped
- 1 Carrot, chopped
- ½ Eggplant, chopped
- ½ Zucchini, chopped
- ½ Red Bell Pepper, chopped
- ½ Sweet Potato, chopped
- 1-2 Tablespoons Extra-virgin Olive Oil
- 1 teaspoon Oregano
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Paprika
Roasted Chickpeas
- 1 cup Cooked Chickpeas
- ½ Tablespoon Olive Oil
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Paprika
Toppings for the Bowl
- 2 cups Cooked Bulgur
- 2 cups Cooked Lentils
- 2 Handfuls Baby Spinach
- 1 Avocado, chopped
- 2 teaspoon Pumpkin seeds
- 1 teaspoon Sesame seeds
Salad Dressing
- 1 Tablespoon Extra-virgin olive oil
- ½ Tablespoon Freshly squeezed lemon juice
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
Roasted Vegetables
- Start by pre-heating the oven at 350°F (180°C).
- Chop all vegetables. Mix them well with all the seasonings and olive oil in a large bowl.
- Spread them into a baking tray. And bake them for about 25-30 minutes. Reserve.
Baked Chickpeas
- Similar to the roasted vegetables. Add the chickpeas and all seasonings to a bowl. Mix them well.
- Place the chickpeas into a baking tray and bake them for about 25-30 minutes.
Prepare the Buddha Bowl Dressing
- Mix all seasonings for the dressing in a bowl. Reserve.
Assembling the Bowl
- The ingredients in this recipe are enough to make 2 satisfying bowls.
- Add half of the cooked bulgur and half of the cooked lentils at the bottom of the bowl.
- Combine with the spinach, roasted vegetables, sliced avocado and roasted chickpeas to each bowl.Finally, pour in the salad dressing on top of the avocado and the spinach.Garnish with sesame seeds and pumpkin seeds.