Vegan Buddha Bowl

This roasted vegan Buddha bowl has it all: wholesome veggies, plant-based protein, and tons of flavor! Plus, you can toss this entire dinner onto ONE pan to cook. What could be easier for a healthy vegan meal??

Course Lunch, Lunch & Dinner, Main Course

Cuisine American, Japanese

Keyword bowl, buddha bowl, vegan

Prep Time 10

Cook Time 40

Total Time 50

Servings bowls

Calories 196

Author Alyssia Sheikh

Ingredients

Roasted Veggies:

1 cup brussels sprouts halved
1 cup sweet potato cubes
½ cup chickpeas cooked or canned
1 large sweet onion cut into wedges
drizzle of oil
paprika to taste
garlic powder to taste
salt & pepper to taste

Hummus Dressing:

½ cup hummus
2 tsp Dijon mustard
2 tsp maple syrup
½ lemon juiced
2-3 Tbsp water adjust to desired consistency

Instructions

Preheat oven to 400°F (200°C).
Place chickpeas, Brussels sprouts, sweet potato cubes, and sweet onion wedges on a baking sheet lined with parchment and sprayed.
Drizzle with oil, and sprinkle paprika, garlic powder, salt, and pepper over the entire pan. (Feel free to use different seasonings as desired!)
Toss to coat. Roast for about 40 minutes.
While veggies roast, whisk all hummus dressing ingredients together in a large mixing bowl. Add water to adjust consistency to your preference and season to taste.
Serve roasted veggies over quinoa (or your favorite whole grain) and drizzle with hummus dressing!
Top bowl with avocado slices and fresh mango cubes at time of serving.
Store components separately, lasts 4-5 days in the fridge.

Nutrition