This vegan buddha quinoa bowl is easy to prepare and is packed with a delicious mix of textures and flavors. You've here a healthy quinoa bowl that's gluten-free, low carb and perfect for winter dinner.
Warm yourself up with this savory and hearty vegan buddha quinoa bowl, a composition of plant-based luscious ingredients that you'll relish eating.
This quinoa bowl is made with butternut squash, broccoli, tomatoes, red beans, and pickled red onions to give you healthy filling meal.
Buddha bowls are a simple way to use the leftovers and also a perfect way to eat several plant-based ingredients in a single serving.
How to make an easy vegan buddha bowl
"Wow wow, hold on a second, what is this buddha thing you're talking about?"
"Okay, I hear you, introduction first lol"
Buddha bowls are a combination of healthy small portions of vegetables cooked and raw that are served individually in a single bowl.
Generally, they're served cold, but there's no rule to this. Our quinoa bowl here is served warm.
In most cases, buddha bowls are nourishing as they bring all the macronutrients together in a single serving.
Making buddha bowls can be fun as you let your creativity express itself.
There are some basics though for you to make a simple and easy buddha bowl;
- Vegetables: any green veggies and as much as you can eat lol
- Legumes: eg chickpeas, lentils, etc..these are for adding proteins
- Herbs & nuts: these are totally optional
Even if quinoa isn't a grain, it substitutes for rice, corn, wheat or couscous
How to make this vegan buddha quinoa bowl
This quinoa bowl isn't a recipe as such for it doesn't have steps by step to follow. There's no way you can fail in making a buddha bowl, they're so easy and simple.
- Small size butternut squash
- A can of red/black beans
- Some tomatoes
- Red onions, garlic, and ginger
- Some already cooked quinoa (leftover is perfect and you can also use a mix of quinoa-millet)
- Lemon and vinegar
It'll take you roughly 25 mins to assemble this vegan buddha bowl with quinoa, but again, it all depends if you're in pain or not.
So let's do it gal;
Get the broccoli steaming as you pan-roast the butternut squash, make sure you slice it very thinly, I love the way they smell like cooking pancakes. While these girls are enjoying the cooking, chop the onions thinly and grate the ginger and garlic.
In a small jar/bowl add garlic, ginger, and onions then squeeze in the lemon juice, some vinegar, and mix well, and set aside.
Drain the beans, if you want, you can warm them for about 4 mins in a saucepan and spice it up by adding some spices of your choice.
Slice those tomatoes. By now the broccoli and butternut should be done. You can run cold water on the steaming broccoli to cool them down and also to stop the cooking.
Dressing for this vegan buddha quinoa bowl
The dressing is a game-changer when serving buddha bowls, having the right sauce can make even those who don't like veggies to love them. It's a masterpiece that'll make your kids enjoy your buddha quinoa bowl.
- mustard seed sauce
- olive oil
- nutritional yeast
- yogurt (plantbased)
- some salt
Whip up all these guys together to have a supper finger liking creamy dressing.
Now assemble everything in individual buddha bowls, top with the dressing and enjoy your quinoa bowl.
Quinoa bowls and buddha bowls ideas are limitless, be creative in your kitchen and you'll always enjoy a delicious buddha bowl especially one made with quinoa as quinoa recipes always turn out delicious.
I can't wait to read your opinion on this vegan buddha quinoa bowl, leave a comment here below.
Rate this recipe and share it with your friends.
My love to you, Githu.
Enjoy more quinoa recipes
- Quinoa millet with citrus for breakfast
- Easy kale salad with quinoa & apples
- Fresh apricots quinoa salad
- Easy & healthy quinoa salad recipe
- Learn how to cook quinoa perfectly
Vegan buddha quinoa bowl
- vegetable steamer
- 1 cup about 185g cooked quinoa
- 1 cup about 60g drained canned red/black beans
- 2 cups 91g broccoli
- 2 small tomatoes
- 1 small butternut squash
- 2 small red onions
- Piece of ginger
- 1 clove of garlic
- 1 lemon
- ½ tsp mustard seed sauce
- 1 tbsp tamari
- 1 ½ tbsp vinegar (I used apple cider vinegar)
- 1 yogurt
- 2 tbsp nutritional yeast
- 2 tbsp cold-pressed olive oil
- some salt
- Bring broccoli to steam at a medium-high heat after the water starts boiling for about 10 mins
- At the same time slice thin slices of butternut squash using a very sharp knife
- Heat the pan, spray it with some little oil and put the butternut squash to pan-roast on both sides. If thinly sliced, they'll take about 6 mins to roast with an aspect of pancakes
- Meanwhile, chop the onions, grate the garlic & ginger and put them in a small jar/bowl, squeeze the lemon and add the ½ spoon of vinegar. Mix well and set aside
- Dice the tomatoes
- When the broccoli are done, run cold water on them to cool them and also to stop the cooking
- In a small saucepan heat the drained beans and add spices if you want to.
- When all the ingredients are ready, assemble them individually in single-serving bowls and top with the dressing
- Enjoy your vegan buddha quinoa bowl, thank you for pinning and sharing this recipe
Make the yogurt dressing
- Mix all the ingredients in a small bowl, whisk them together to have a creamy dressing