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Vegan and Healthy Buddha Bowl

This vegan and Healthy Buddha Bowl takes 15-minutes to throw together. It's gluten-free and easy. Made with an abundance of fresh veg on a bed of quinoa with mustard paprika dressing.
Category Main Course
Cuisine gluten-free, vegan
Keyword buddha bowl, healthy vegan recipes, vegan, vegan bowl, vegan lunch, vegan meal
Prep Time 15 minutes
Total Time 30 minutes
Servings 2 people
Author Hannah Sunderani

Ingredients

Buddha Bowl

  • 1 heaping cup quinoa, cooked*
  • 1 handful baby greens (spinach or lambs lettuce)
  • 1/4 cup cucumber, chopped
  • 1/2 zucchini, spirazlied or grated
  • 1/3 cup purple cabbage, thinly sliced
  • 1/2 cup edamame beans
  • 1 avocado

Mustard Paprika Dressing

  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 2 tsp dijon mustard
  • 1 clove garlic , finely chopped
  • 1/2 tsp paprika
  • pinch salt

Instructions

  • Prepare the veg: chop cucumber, spiralize zucchini using a spiralizer (or grate with a cheese grater), thinly slice cabbage using a mandoline or a sharp knife. If using frozen edamame, steam for 3-5 minutes until al-dente.
  • Between two bowls, divide cooked quinoa*, leafy greens, cucumber, zucchini, cabbage, edamame beans, and avocado.
  • Prepare dressing by mixing oil, apple cider vinegar, mustard, diced garlic, paprika and salt. Stir well with a fork to combine. Pour dressing over buddha bowl, using as much as desired.

Notes

*To make 1 cup cooked quinoa: combine 1/3 cup quinoa and 2/3 cup water in a pot. Bring to a boil, then reduce heat and simmer for 12-15 minutes.
I like to prepare a big batch of quinoa to last me through the week, so it's ready for buddha bowls like this. Quinoa will keep in fridge for up to one week.
Mustard Paprika Dressing will keep in fridge for up to 5 days.
I've used a spiralizer to make my zucchini into noodles, however it's not necessary for this recipe. If you don't have one simply grate the zucchini using a cheese grater.
I've used a mandoline to thinly slice my cabbage, however it's not necessary for this recipe. If you don't have one simply slice the cabbage very thinly with a sharp knife.
Nutrition information is a rough estimate

Nutrition

Calories: 465kcal | Carbohydrates: 38g | Protein: 11g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 252mg | Potassium: 1156mg | Fiber: 12g | Sugar: 3g