Vegan Buddha Bowl (Gluten Free, Easy)
A Vegan Buddha Bowl that's packed with loads of flavor and has everything you need all in one bowl. Great for a healthy, tasty dinner or lunch.
Servings: 4 bowls
Calories: 282kcal
Ingredients
- 1 16 ounce bag frozen butternut squash
- 1 cup rice cooked per package directions
- 1 medium red bell pepper
- 2 cups red cabbage chopped
- 1 15 ounce can chickpeas
- 2 ½ tbsp. olive oil
- ½ tsp. cinnamon
- ¼ tsp. turmeric
- salt & pepper to taste
- 3 cups Kale
- 4 cloves garlic finely chopped
- tahini salad dressing to taste
Instructions
- Preheat oven to 375 degrees
- Line large baking sheet with parchment paper
- Place bag of frozen butternut squash in a medium mixing bowl
- Cut bell pepper into medium chunks and place in bowl with squash.
- Add 1 tbsp. of olive oil, salt & pepper to taste and mix well.
- Spread out on baking sheet and bake 20-25 until golden brown on edges.
- Remove from the oven and set aside.
- Meanwhile place chickpeas in small bowl with ½ tbsp. olive oil, salt & pepper, cinnamon, and turmeric. Mix well and place on baking sheet.
- Roast in oven about 15 minutes till you hear them popping(then you know they're done)
- Remove from oven and set aside.
- Meanwhile prepare rice according to package directions( when done I seasoned it with a little olive oil, salt & pepper)
- Next rinse Kale leaves and remove hard stems. Place in bowl with olive oil, chopped garlic, salt & pepper and massage the kale with your hands till well blended.
- Layer bowl with cooked rice, roasted veggies, chickpeas, chopped red cabbage and massaged kale.
- Drizzle tahini salad dressing on as desired
Notes
Nutrition information for these buddha bowls does not include the tahini salad dressing
*Nutrition Disclaimer
Nutrition
Serving: 1bowl | Calories: 282kcal | Carbohydrates: 44.4g | Protein: 7.8g | Fat: 9.6g | Saturated Fat: 1.3g | Sodium: 53mg | Potassium: 936mg | Fiber: 6.9g | Sugar: 5.8g | Calcium: 180mg | Iron: 5mg