Healthy eating is epitomized by this vegan buddha bowl. No flavor is sacrificed. Delicious and filling, this bowl includes roasted chickpeas, blood orange, avocado, nuts, and leafy greens to top it off. Plus, a deliciously nutty tahini flavor to top it off.
Create the sauce in advance and throw all the ingredients together for an easy on-the-go lunch!
Vegan Buddha Bowl with Blood Orange, Nuts, & Avocado
Course: EntreeCuisine: AsianDifficulty: Easy1
servings30
minutes40
minutes300
kcalThis vegan style buddha bowl is super simple, tasty, and extremely healthy. With all the nutrients you need packed in, it’s a great filling lunch option. Make the chickpeas and tahini sauce in advance, and meal prep for the week.
Ingredients
2 tbsp olive oil
1 bundle of your leafy green mix
1 Blood Orange
Red Cabbage
1 Avocado
¼ cup pecans
¼ cup pomegranate seeds
1 can chickpeas, drained, rinsed
1 tsp cumin
¾ tsp chili powder
¾ tsp garlic powder
Salt and pepper to taste
2 sprigs of fresh oregano
- Tahini Sauce
¼ cup tahini
1 tbsp maple syrup
½ medium lemon juice
2 Tbsp hot water to thin
Directions
- Heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with cumin, chili powder, salt, pepper, olive oil
- Once hot sauté chickpeas, stirring frequently. Brown, over medium heat for approximately 10 minutes. Remove from heat and set aside.
- Prepare Tahini Sauce by combining all ingredients together and whisk.
- To serve layer in roasted chickpeas and place all over vegetables on top, drizzle with tahini sauce.
