Green Veggie Bowl2020-03-11
- Servings : 2
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Thank you to Sprouts (the best grocery store) for sponsoring this recipe!
We love easy and simple meals! Finding delicious, healthy, quick, and affordable recipes is my mission, so I’m very excited to share this bright green buddha bowl with all of you. I bought all of the ingredients at my favorite grocery store, Sprouts, because they have super budget-friendly prices and amazing quality ingredients! It’s my one-stop-shop of choice, and I’ve fallen in love with their bulk bin section. I can buy so many staples at incredible prices and all zero-waste. Win-win!
Make It Your Own!
The beauty of buddha bowls is not only their simplicity but how versatile they are. You can edit the recipe as you please and, basically, add anything you like to it. Don’t like broccoli? Replace it with some shaved brussels sprouts! Not into chickpeas? Switch it for lentils! So easy, right? This could easily turn into a multicolored buddha bowl, depending on what you have available.
Protein-Packed Green Buddha Bowl
This bowl is so light and so filling at the same time. It’s full of green goodness, but all of its ingredients have high amounts of protein to keep us full throughout the day. The quinoa, chickpeas, spinach, and broccoli are responsible for making this bowl a protein powerhouse. While the avocado and dressing add a great dose of good fats to the mix.
It’s All in The Dressing!
One thing is clear. When it comes to buddha bowls and salads, the dressing is the key to success! This tahini and orange juice dressing has it all. It’s quick and simple to prepare and is full of healthy nutrients. Tahini (or sesame seeds paste) is creamy and delicious while at the same time being packed with plant-based calcium. The best part is you can use this creamy and sweet dressing on anything you want.
- 1 cup of uncooked quinoa
- 2 ¼ cups water, divided
- ¼ cup of tahini
- 2 ½ tablespoons of freshly squeezed orange juice (regular OJ will work)
- 1 tablespoon of soy sauce
- 1 tablespoon of agave
- ½ - 1 teaspoon of hot sauce, depending on heat preference (optional)
- ½ teaspoon of minced ginger
- 1 (15-ounce) can of chickpeas, drained
- 1 medium head of broccoli, steamed and quartered
- 3 cups of spinach, steamed or fresh
- 1 large avocado, pitted and diced
Add the quinoa and 2 cups of water to a medium pot with a lid. Over high heat, bring to a boil. Cover with the lid and reduce the heat to low.
Cook for 20 minutes. Remove from the heat and fluff with a fork.
While the quinoa is cooking, whisk together the peanut butter or tahini, ¼ cup water, orange juice, soy sauce, agave, hot sauce (if using), and minced ginger in a medium bowl until well-combined and creamy.
To assemble buddha bowls, divide quinoa into two bowls. Top with chickpeas, steamed broccoli, spinach, avocado, and drizzle with the tahini dressing.