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.
1avocado, sliced
1sweet potato, peeled and sliced
1zucchini, peeled and sliced
1onion, peeled and sliced
1can 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
1
Preheat 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.
2
Cook quinoa to package directions.
3
In 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.
4
In a bowl, first add quinoa. Layer with a dollop of hummus in the middle. Add the sweet potatoes, zucchini, avocado, and lentil-onion mix.
5
We 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!
Salt, pepper, garlic powder, onion powder- to taste
Garlic hummus
Garlic cloves, minced
Avocado oil
Dressing- optional
Olive oil
Lemon juice
Directions
1
Preheat 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.
2
Cook quinoa to package directions.
3
In 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.
4
In a bowl, first add quinoa. Layer with a dollop of hummus in the middle. Add the sweet potatoes, zucchini, avocado, and lentil-onion mix.
5
We 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!
