Home Recipes Main dishes Vegetarian Buddha Bowl Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Vegetarian Buddha Bowl Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D., docteur en nutrition Preparation 20 min Cooking 30 min Refrigeration 0 min Freezing 0 min 4 servings Piece of cake (easy) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Bowls Main dishes Like it? Share it! Vegetarian Buddha Bowl The Best Meatless Buddha Bowl! Meal-sized bowls are currently super trendy on social medias, and we don’t love them for nothing. Simple, easy, and delicious, these bowls can be made in just a few minutes. Our vegetarian Buddha bowl is perfect for vegetarians or gluten intolerant people. Do not hesitate to vary the flavours and textures of this bowl by substituting the chickpeas with grilled tofu cubes, tuna or beef tataki, or raw salmon slices (sashimi style)! After poke bowls, try Buddha bowls! SIMPLY DELICIOUS: Do you like to eat meal-sized bowls? You will surely love this meatless tex mex bowl! Like it? Share it! Bonà savoir How to cook quinoa Good to know: quinoa is cooked the same way as pastas! Indeed, simply cook it in a large volume of water (preferably salted). When tender, drain it using a fine sieve. It’s then ready to use in your Buddha bowls! Besides, quinoa is a pseudo-cereal that’s a good source of plant-based protein. Because of its subtle taste, it goes well with many foods. You will surely love it in this delicious Buddha bowl or in any meal-sized bowl! Ingredients Switch to cook mode Metric Imperial Bol Bouddha Sweet potato, peeled and diced - 1 1 To discover! Chickpeas, rinsed and drained - 1 can 540 mL To discover! Olive oil - 1 to 2 tablespoon 15 to 30 mL To discover! Spices of choice (garlic powder, chili powder, cumin, etc.) - To taste To taste To discover! Salt and pepper - To taste To taste To discover! Dry quinoa - 1 cup 180 g To discover! Hummus (homemade or shop-bought) - ½ cup 125 mL To discover! Curry powder - 1 tablespoon 15 mL To discover! Kale, coarsely chopped - 1 cup 70 g To discover! Avocado, sliced - 1 1 To discover! Carrots, in ribbons - ½ cup 60 g To discover! Red cabbage, finely chopped - ½ cup 35 g To discover! Sesame oil - 2 teaspoons 10 mL To discover! Sesame seeds - 2 teaspoons 10 mL To discover! Preparation Switch to cook mode Buddha bowl Step 1 Preheat the oven to 200 °C (400 °F). Line a baking sheet with a silicone baking mat or parchment paper. Step 2 Spread out the sweet potato on one half of the baking sheet. Put the chickpeas on the other half. Season with salt and pepper. Then, season the chickpeas with the spices of your choice. Drizzle olive oil over the whole baking sheet. Step 3 Cook in the oven for 30 minutes, turning and mixing the ingredients half-way through. Step 4 Meanwhile, bring a large quantity of water to a boil. Cook the quinoa for 10 to 15 minutes or until the quinoa is tender. Drain. Let cool at room temperature. Step 5 In a small bowl, mix the hummus with the curry powder. Step 6 Finally, split all the ingredients into 4 bowls. When ready to serve, drizzle sesame oil on top of each bowl and sprinkle with sesame seeds. Like it? Share it!
