Vegan Buddha Bowl
A fresh and fun way to eat vegetables and all sorts of goodness.
Servings: 2
Ingredients
- 40g / 1½oz rice cooked, I used a mixture of brown and basmati
- 1 tbsp This is an affiliate link.olive oil
- 50g / 1⅕ cups cavolo nero/kale
- 1 clove garlic
- 90g / ½ cup edamame beans
- 1 avocado
- 1 carrot cut into ribbons
- ½ tsp chilli flakes
- 90g / 1 cup shredded red cabbage or white cabbage
- 1 tbsp seeds/nuts/hemp seeds
For the Lemon Tahini Dressing
- 2 tbsp This is an affiliate link.tahini
- 2 tsp lemon juice
- 1 clove garlic
- Salt to taste
For the Roasted Butternut Squash
- 200g / 1⅓ cups butternut squash cubed
- 1 tbsp This is an affiliate link.olive oil
- ½ tsp This is an affiliate link.smoked paprika
- ½ tsp garlic powder
- Salt to taste
Instructions
- To make roasted butternut squash, 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. Toss the squash with the mixture of salt, smoked paprika, garlic powder and the olive oil. Roast in the preheated oven on a large and rimmed baking sheet for 40-45 minutes or until tender and golden.
- Sauté cavolo nero/kale with garlic and chilli flakes for 5 minutes in 1 tbsp oil and water with a lid on.
- Make the tahini dressing by adding tahini paste and lemon juice to a small bowl and stirring until thick, then add grated clove of garlic. Add small amounts of water a tablespoon at a time until a pourable consistency, then salt to taste. Assemble the bowl using the rice as the base, then pile the roasted squash, kale, edamame beans, avocado, carrots, cabbage and drizzle with the tahini dressing. Sprinkle with seed and nut mix of choice.
Nutrition
Calories: 599kcal | Carbohydrates: 50g | Protein: 14g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 0.01g | Sodium: 2381mg | Potassium: 1324mg | Fiber: 14g | Sugar: 6g | Vitamin A: 18644IU | Vitamin C: 62mg | Calcium: 194mg | Iron: 4mg