Vegan Buddha Bowl
This delicious and filling vegan Buddha Bowl is packed with fresh ingredients, and super easy to make!
1 Small Buttercream or Yukon Gold Potato (Quartered)
1 Lime Wedge
1/2 - 1 Tbsp Saucy Lips Thai Pineapple Sauce
1/2 - 1 tsp Saucy Lips Zesty Cilantro Sauce
2 Tbsp High Heat Safe Oil, such as Avocado Oil
Pink Salt and Black Pepper (to taste)
- 1/4 C Canned Garbanzo Beans/Chickpeas (drained)
- 1 Small Purple Carrot (Sliced/Shredded)
- 1/4 C Cooked Brown Rice & Quinoa Combo
- 1 Scallion (Sliced)
- 1/4 C Butter Lettuce (torn into bitesize pieces)
- 1 Tbsp Diced Cucumber
- Sliced Red, Yellow, Orange Bell Peppers
Heat 1 Tbsp of oil over med/high heat in a skillet, then add in the potato and allow for all sides of each piece to get golden brown and crispy
While the potatoes cook, heat another pan over med/high heat with 1 Tbsp oil, add in the chickpeas and sauces, lightly season with slat and pepper if needed. Let sauté until sauce is no longer watery, and has coated to the chickpeas
Next, prep and assemble your fresh veggies and grains in a bowl
Finally, add the potatoes and chickpeas, garnish with lime wedge
*** Optional: Add freshly chopped cilantro, and/or drizzle extra sauce(s) on top of assembled bowl!
Recipe Credits: @thenoshingfox
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