Vegan Buddha Bowl
This vegan Buddha bowl is loaded with nutrients, color, and so much flavor. Not only is it beautiful to look at, but the taste is amazing!
Servings: 2 bowls
Calories: 627kcal
Equipment
- 1 small mixing jar for the dressing
- Measuring cups and spoons
- medium-sized frying pan
Ingredients
For the Buddah Bowl
- 2 cups brown rice (you will make 1 cup).
- 1 15 oz can of chickpeas drained and rinsed
- 2 cups arugula
- 1 avocado diced
- 1 bell pepper diced
- 2 cups broccoli
- 1 medium-sized cucumber diced
- 4 scallions chopped
- 2 tablespoons coconut liquid aminos
- 1 tablespoon avocado oil
- carrot peels for garnish
- 1/4 cup pumpkin seeds for garnish
For the dressing
- 1/4 cup cup of olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons dijon or stone-ground mustard
- 1 tablespoon honey
- pinch of salt
Instructions
- Cook your brown rice either on the stove or in an instant pot. Combine 1 cup of rice, 2 cups of water, and 1 teaspoon of olive oil, in a pot. Bring it to a boil, cover, reduce heat to low and let it simmer for 45 minutes. Pressure cook it for 30 minutes in your instant pot with the same listed ingredients.
- Heat your frying pan with avocado oil on medium for 5-10 minutes.
- Once warmed up, add your rinsed/drained chickpeas, 2 cups of broccoli, and coconut liquid aminos. Fry everything together for about 10 minutes, flipping frequently or until everything crisps up. Set aside.
- Meanwhile, dice your cucumber, bell pepper, scallions, and avocado.
- In your large buddha bowls, divide your brown rice, arugula, broccoli, chickpeas, avocado, and veggies evenly, keeping everything grouped together.
- Garnish with your dressing, seeds of choice, and carrot peels, and enjoy!
- Any leftovers can be stored in an airtight container in your refrigerator for up to 3 days.
Nutrition
Serving: 1bowl | Calories: 627kcal | Carbohydrates: 25.8g | Protein: 25.1g | Fat: 8.2g | Sodium: 406mg
