Vegan Buddha Bowl

Servings: 1

Ingredients:

• 1/2 cup quinoa (cooked & ready!) 

• 1/2 cup grilled chickpeas 

• 1/2 cup edamame 

• 2 big handfuls kale 

• 1 carrot (sliced into matchsticks) 

• 4 mushrooms (sliced) 

• 1 cup broccoli (chopped) 

• 1/4 medium red onion (sliced) 

• 1 cup cherry tomatoes (halved)

Grilled Chickpea Seasoning:

• 1/2 tsp cumin 

• 1/2 tsp chili powder 

• 1/2 tsp garlic powder (or minced garlic) 

• salt & pepper

Thai Peanut Sauce:

• 1 tbsp peanut butter 

• 1 tbsp low sodium soy sauce 

• 1 tbsp honey or maple syrup 

• 1/4 tsp ground ginger

• juice from 1/2 lemon 

• 1 tbsp water 

• 1/2 tsp cayenne (optional)

Directions:

• Preheat the oven to 410° 

• Chop your broccoli and mushrooms, toss lightly in olive oil, sprinkle with salt and pepper and place on a pan in the oven for 15 minutes 

• 5 minutes before the vegetables are ready, pull them out and add your kale. Place back in the oven for a final 5 minutes. 

• In a frying pan on medium heat, add chickpeas, olive oil, and all chickpea seasoning.

• Cook for about 10 minutes (until they begin to get crispy) 

• Arrange your bowl! Layer with quinoa, roast veggies, chickpeas, edamame, carrot matchsticks, and cherry tomatoes. 

• Drizzle your thai peanut sauce on top and enjoy! This recipe is amazing to make in batches of 4-5 meals to prep for the week.

Nutritional Info:

• Protein: 30g

• Fat: 15g

• Carbs: 89g

• Fibre: 19g

• Cals: 584