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Snack
Vegan
20 Min.
This vibrant vegan Buddha bowl is a nourishing, colorful medley of plant-based ingredients, perfect for a wholesome meal. It features fluffy quinoa as the base, topped with roasted sweet potatoes, chickpeas, and steamed broccoli. Fresh cherry tomatoes, creamy avocado slices, and shredded red cabbage add a refreshing crunch.
A drizzle of tahini-lemon dressing brings all the flavors together, enhancing the natural taste of each component. Packed with fiber, vitamins, and plant protein, this bowl is as satisfying as it is healthy. Ideal for lunch or dinner, it’s a delicious way to enjoy a variety of textures and nutrients in one dish.
Cooking Steps
- Sauté chopped onions, garlic, and bell peppers in olive oil until soft.
- Add canned chickpeas, soy sauce, and a pinch of cumin or smoked paprika.
- Stir-fry for 5–7 minutes until chickpeas are golden and coated in flavor.
- Serve over rice or quinoa and top with fresh herbs or sesame seeds.
Ingredients
Servings
- 2 apples
- 3 bananas
- 20 kg potatos
