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A delicious plate of Vegan Buddha Bowl

Vegan Buddha Bowl

A delicious and nutritious Vegan Buddha Bowl packed with flavors and textures, perfect for any meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 1 bowl
Course: Main
Cuisine: Vegan
Calories: 599
Ingredients Method Notes

Ingredients
  

  • 40 g rice cooked, mixture of brown and basmati
  • 15 ml olive oil for sautéing
  • 50 g cavolo nero/kale
  • 1 clove garlic
  • 90 g edamame beans
  • 1 medium avocado
  • 1 medium carrot cut into ribbons
  • ½ tsp chilli flakes
  • 90 g shredded red cabbage or white cabbage
  • 15 g seeds/nuts/hemp seeds
  • 30 g tahini
  • 10 ml lemon juice
  • 1 clove garlic grated for dressing
  • to taste Salt
  • 200 g butternut squash cubed
  • 15 ml olive oil for roasting
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • to taste Salt

Method
 

  1. Preheat the oven to 200C/400F. Peel, cut, and deseed the butternut squash. Cut one quarter into 2 inch cubes and reserve the rest for later use.
  2. Toss the squash with salt, smoked paprika, garlic powder, and olive oil. Roast in the oven for 40-45 minutes or until tender and golden.
  3. Sauté cavolo nero/kale with garlic and chilli flakes for 5 minutes in 1 tbsp oil and water with a lid on.
  4. Make the tahini dressing by mixing tahini paste and lemon juice in a small bowl until thick, then add grated garlic. Add water gradually until pourable, and season with salt.
  5. Assemble the bowl using rice as the base, then pile the roasted squash, kale, edamame beans, avocado, carrots, cabbage, and drizzle with tahini dressing. Sprinkle with seeds/nuts.

Notes

Feel free to customize the bowl with your favorite vegetables or grains. This dish is best served fresh and can be enjoyed warm or cold.