Vegan Buddha Bowl with Blood Orange, Nuts and Avocado

Girl holding vegan, detox Buddha bowl with turmeric roasted chickpeas, greens, avocado, persimmon, blood orange, nuts and pomegranate.

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

Recipe by GardenuityCourse: EntreeCuisine: AsianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

This 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.