This buddha bowl is second in summer buddha bowl series.
For this one I used very simpler flavours like quinoa and baked vegetables. Then I added creamy avocado and healthy green goddess dressing. These two added so much flavour to otherwise plane rest of the bowl.
So here you get baked vegetables recipe and healthy green goddess dressing vegan recipe too.
For the kale chips I used simple salt, pepper and olive oil but you can add some chilli also if you like.
When you make this vegan quinoa buddha bowl you can make extra everything and use it the following days. All these recipes are great for meal prep.
For this vegan sweet potato buddha bowl you can use any vegetables you like. But because this is summer buddha bowl vegan I used fresh asparagus. Which btw is way better that frozen.
And since I wanted this bowl to be healthy I served it with healthy green goddess dressing recipe.
Quinoa, baked vegetables and healthy green goddess dressing buddha bowl
Course: Savory dishes, Vegan, Vegeterian2
servings30
minutesIngredients
- For kale
200 gr green kale
salt&pepper
olive oil
- For baked vegetables
1 sweet potato
1 red pepper
1 carrot
4 cloves of garlic
1 bunch of fresh asparagus
½ red onion
½ cauliflower, small head
Salt&pepper
Olive oil
- For quinoa
100gr quinoa
200 ml water
- For garnish
1 avocado
2 tsp sesame seeds
- For healthy green goddess dressing
230 gr plant yoghurt
1 bunch of fresh basil
1 tbsp fresh, chopped and frozen dill
3 tbsp fresh, chopped and frozen parsley
1 garlic clove
Salt&pepper
Process
- For quinoa
- Wash and drain quinoa. Place in a small pot, cover with water. Bring to boil then reduce the heat to simmering point and cook until cooked through. This takes around 20 minutes.
- For baked vegetables
- Peel garlic cloves and leave them whole. Cut cauliflower into florets then each into bite size pieces. Cut sweet potato into smaller cubes, carrot into half moon shape pieces, onion into thicker slices and paprika into bite size strips. Remove the hard ends from the asparagus. Cut each into bite size chunks.
- Place all the vegetables into a baking dish. Drizzle with olive oil and season with salt and pepper.
- Bake at 180 °C for around 20 minutes or until cooked through.
- For kale
- Wash and cut or tear the kale into bite size chunks. Place on to a baking dish, in single layer. Drizzle with olive oil and season with salt and pepper. With your hands, masage the kale. Bake at 180°C for around 15-20 minutes or until crispy.
- For healthy green goddess dressing
- Place basil, dill, parsley, garlic cloves, salt, pepper and yoghurt in a food processor and blend just until combined. Do not over mix.
- To serve
- To serve add two – three tablespoons of quinoa in a bowl and form a pile. Add another pile of baked vegetables and another of baked kale. Add half of an avocado to each plate and a spoonful or two of the dressing.
- Serve warm and enjoy!
Recipe Video
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