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Amazing 2-Step Rainbow Buddha Bowl Joy

Rainbow Buddha Bowl
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Create a vibrant and healthy Rainbow Buddha Bowl. This recipe brings together colorful vegetables and wholesome grains for a satisfying vegan lunch.

Ingredients

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  • 1 cup quinoa, uncooked
  • 2 cups vegetable broth or water
  • 1 cup chopped sweet potato
  • 1 cup chopped broccoli florets
  • 1 cup shredded red cabbage
  • 1 large carrot, thinly sliced or julienned
  • 1 avocado, sliced
  • 1/2 cup shelled edamame
  • 2 tablespoons sesame seeds
  • For the Dressing:
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon maple syrup
  • 2-4 tablespoons warm water (to thin)

Instructions

  1. Cook the quinoa: Combine quinoa and broth/water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
  2. Roast the sweet potato: Toss sweet potato with a little oil, salt, and pepper. Roast at 400°F (200°C) for 15-20 minutes until tender.
  3. Steam or lightly sauté the broccoli until bright green and crisp-tender.
  4. Prepare the dressing: Whisk together tahini, lemon juice, soy sauce, and maple syrup. Add warm water slowly until you reach a smooth, pourable consistency.
  5. Assemble the bowls: Divide the cooked quinoa among serving bowls. Arrange the prepared vegetables (sweet potato, broccoli, red cabbage, carrot, avocado, edamame) in separate sections around the quinoa, creating your rainbow effect.
  6. Drizzle generously with the tahini dressing. Sprinkle with sesame seeds before serving.

Notes

  • Feel free to swap vegetables based on what looks best at the market.
  • Add a source of protein like baked tofu or chickpeas if desired.
  • Make the dressing ahead of time and store it in the refrigerator.

Nutrition

Find it online: https://savorsensations.com/rainbow-buddha-bowl-colorful-vegan-lunch-recipe/