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A vegan buddha bowl is less a recipe than a method, which is why it’s our go-to when the fridge is in an odd state. Roasted sweet potato and zucchini, quinoa, caramelized onions with lentils, avocado and a big dollop of garlic hummus in the middle. We usually stir the whole thing together, though Liv insists on keeping her food groups in separate corners. A quick dressing of equal parts olive oil and lemon juice is optional but good.
1 avocado, sliced
1 sweet potato, peeled and sliced
1 zucchini, peeled and sliced
1 onion, peeled and sliced
1 can organic lentils
Quinoa, cooked
Salt, pepper, garlic powder, onion powder- to taste
Garlic hummus
Garlic cloves, minced
Avocado oil
Dressing- optional
Olive oil
Lemon juice
1Preheat oven to 400F. Line a baking sheet with tin foil and scatter your sweet potatoes and zucchini without overlapping them. Sprinkle with avocado oil, salt, pepper, garlic powder, and onion powder. Bake for 20-30 minutes until browned.
2Cook quinoa to package directions.
3In a skillet, saute onions until caramelized. Add in minced garlic cloves and cook for a minute or two until fragrant. Add in the lentils and sprinkle with salt, pepper, garlic powder, and onion powder. Stir and cook through.
4In a bowl, first add quinoa. Layer with a dollop of hummus in the middle. Add the sweet potatoes, zucchini, avocado, and lentil-onion mix.
5We generally mix all the ingredients together to eat, but Liv likes keeping her food groups separate. We also sometimes make a dressing of equal parts olive oil and lemon juice whisked together and drizzled on top. Enjoy!
Ingredients
1 avocado, sliced
1 sweet potato, peeled and sliced
1 zucchini, peeled and sliced
1 onion, peeled and sliced
1 can organic lentils
Quinoa, cooked
Salt, pepper, garlic powder, onion powder- to taste
Garlic hummus
Garlic cloves, minced
Avocado oil
Dressing- optional
Olive oil
Lemon juice
Directions
1Preheat oven to 400F. Line a baking sheet with tin foil and scatter your sweet potatoes and zucchini without overlapping them. Sprinkle with avocado oil, salt, pepper, garlic powder, and onion powder. Bake for 20-30 minutes until browned.
2Cook quinoa to package directions.
3In a skillet, saute onions until caramelized. Add in minced garlic cloves and cook for a minute or two until fragrant. Add in the lentils and sprinkle with salt, pepper, garlic powder, and onion powder. Stir and cook through.
4In a bowl, first add quinoa. Layer with a dollop of hummus in the middle. Add the sweet potatoes, zucchini, avocado, and lentil-onion mix.
5We generally mix all the ingredients together to eat, but Liv likes keeping her food groups separate. We also sometimes make a dressing of equal parts olive oil and lemon juice whisked together and drizzled on top. Enjoy!
