Nitrosigine

Nutritious Vegan Buddha Bowl

green blob
Buddha bowl. Vegetables nuts salad

OVERVIEW

  • Prep Time: 10  mins
  • COOK TIME: 40 mins
  • TOTAL TIME: 50  mins
  • SERVINGS: 2
  • CALORIES: 575 kcal

INGREDIENTS

ROASTED SWEET POTATOES

  • 1 sweet potato, diced
  • ½ tablespoon avocado oil
  • sea salt and black pepper, to taste

SAUTEED GREEN PEAS

  • ½ cup green peas
  • 1 clove garlic, minced or grated
  • ½ tablespoon avocado oil
  • sea salt and black pepper, to taste

ADDITIONAL BOWL INGREDIENTS

  • 3 cups mixed greens
  • 1 cup cooked quinoa
  • 1 avocado, sliced
  • ¼ cup sliced radishes
  • 2 tablespoons thinly sliced green onion
  • 2 tablespoons pepitas
  • 2 tablespoons hemp seeds
  • ¼ cup Creamy Lemon Tahini Dressing

INSTRUCTIONS

  1. Prepare the sweet potatoes. Set the oven to 425 F for preheating. In a medium bowl, combine the oil, salt, and pepper with the cubed sweet potato. Place in a single layer on a baking sheet and bake for 30 to 40 minutes, turning once, or until golden brown.
  2. Get the green peas ready. Oil should be warmed in a medium skillet over low heat. Once the garlic is added, stir it for a few minutes, until it is fragrant and just barely transparent. Add the green peas, salt, and pepper, and raise the heat to medium. The green peas should be heated through and simmered for around 5 minutes.
  3. Each bowl should include half of the greens, sweet potatoes, green peas, quinoa, avocado, radishes, green onions, pepitas, and hemp seeds in it. Pour the Creamy Lemon Tahini Dressing over the dish before serving.

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