Bowls are one of our favorite things to eat: put everything you love into a bowl and mix together.
That must be why they are the thing right now… Poke bowls, Mexican bowls and Buddha Bowls!
We gotta admit: we like following food trends. So that’s why we created this super healthy, yummy and vegan Buddha Bowl recipe of our own.
It’s the perfect lunch or light dinner. Bon appétit!
Ingredients :
?For bowl:
– 1 cup of cooked quinoa
– ½ cup of roasted chickpeas
– ½ cup of red cabbage, minced
– 1 mango, diced
– 1 carrot, minced
– 1 avocado, diced
– handful of cashews
– 1 green onion, minced
– 1 tablespoon of curry powder
?For tahini dressing:
– ¼ cup of tahini
– ¼ cup of apple cider vinegar
– ¼ cup of olive oil
– ¼ cup of soy sauce
– the juice of one lime
– 1 teaspoon of garlic, minced
– 2 tablespoons of maple syrup
Preparation :
1. Preheat oven to 375°F. Mix chickpeas, the curry, one tablespoon of olive oil, a pinch of salt and pepper in a large bowl. Lay out this mixture on a pan and place in oven for 25 minutes. Stir often.
2. Mix all the tahini dressing.
3. When chickpeas are roasted, put some quinoa into the bowls and add solid ingredients on top. Add dressing on top. Mix well… or eat it that way!?
We drank it with Samba: available here!
