Nutty Vegan Buddha Bowl

A vibrant Nutty Vegan Buddha Bowl with quinoa, nuts, avocado, and veggies, drizzled with tahini and sesame seeds, bathed in natural light.
Nutty Vegan Buddha Bowl

Introduction

Welcome to a delightful journey of nutty flavors and wholesome textures. This unique vegan recipe is designed to bring comfort and joy to your lunchtime. Featuring a blend of hearty ingredients and rich, nutty accents, this dish is not only nutritious but also incredibly satisfying.

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1/2 cup roasted almonds, chopped
  • 1/2 cup roasted cashews, chopped
  • 1 avocado, sliced
  • 1 cup shredded purple cabbage
  • 1 carrot, julienned
  • 1/2 cup edamame beans, cooked
  • 2 tbsp sesame seeds
  • 1/4 cup tahini
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Rinse quinoa under cold water and drain.
  2. In a pot, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
  3. Fluff quinoa with a fork and set aside to cool.
  4. In a small bowl, whisk together tahini, soy sauce, maple syrup, lemon juice, and minced garlic to create the dressing. Season with salt and pepper to taste.
  5. In a large bowl, combine cooled quinoa, roasted almonds, roasted cashews, shredded cabbage, julienned carrot, and edamame beans.
  6. Drizzle the dressing over the salad and toss to combine.
  7. Serve the salad in bowls, topped with sliced avocado and sprinkled with sesame seeds.

Enjoy this warm and nourishing meal, perfect for a cozy lunch. It's sure to become a new favorite, offering a delightful blend of flavors that celebrate the essence of a nutty, vegan cuisine.

Hiroshi

Additional Information
NutritionfactsCalories: 600, Protein: 18g, Fat: 40g, Carbohydrates: 50g, Fiber: 10g 
Preparation Time30 minutes 
Allergy InformationNuts, Soy, Sesame