These delicious and healthy vegan Buddha bowls are gluten-free and packed full of good fats, protein, and feel good fuel for your body. Feel free to make substitutions at will – just remember it’s good to have something earthy, something fresh, and something crunchy to keep things interesting.
For the bowls:
2 T olive oil
Ground black pepper
2 small sweet potatoes, washed and cut into ½ inch cubes
4 C broccoli florets, cut into bite-sized pieces
1 C quinoa
1 C shelled edamame
1 C shredded red cabbage
½ C sliced almonds
Sesame seeds to garnish
For the dressing:
¼ C almond butter
1 T lime juice (a half a lime’s worth)
2 T unseasoned rice wine vinegar
1 T soy sauce
1 T honey
1 T toasted sesame oil
1 T water
2 tsp sriracha
Preheat your oven to 400° F.
Spread the sweet potato on half of a rimmed baking sheet. Drizzle with one tablespoon of olive oil and season generously with salt and pepper. Toss to coat and roast for 10 minutes. Then add the broccoli to the other side of the sheet pan, drizzle with remaining oil, season with salt and pepper and continue to roast for another 10 minutes.
While the vegetables are cooking, bring a medium pot of water to a boil. Add the edamame and cook for 3-4 minutes. Remove it with a slotted spoon and transfer to a bowl. Set aside.
Bring the water back up to the boil and season with a generous pinch of salt (a couple of teaspoons worth). Add the quinoa and boil gently for 10-12 minutes. Taste for doneness and drain. Set aside.
While the quinoa is cooking, make the dressing by whisking all ingredients together until smooth.
To assemble fill bowls with quinoa, roasted vegetables, edamame, and shredded cabbage. Drizzle with almond butter dressing and sprinkle with sliced almonds and sesame seeds.
As long as you give them a good scrub under cold water you can totally skip peeling your sweet potatoes, FYI.
Keywords: vegan buddha bowl, gluten free bowl, gluten free grain bowl