One of my go to everyday vegan meals is a veggie Buddha bowl. I typically make this when I have some leftover cooked rice and sweet potatoes. Buddha bowls are easy to throw together and you can customize with whatever ingredients you have on hand. I like to have a combination of cooked and raw ingredients in my bowl and usually top it off with a Asian style sauce.
For this meal I used:
Brown rice. Leftover brown rice is the perfect base for your bowl. Also try couscous or quinoa or fresh greens like spinach or kale (I actually stuck a few greens in mine too)
Sweet Potato. Baked sweet potato leftovers are perfect or throw one in the oven about 30 minutes before you start to prepare dinner.
Chickpeas.
Mushrooms.
Green Beans.
Carrots.
Trader Joe’s Vegan Soyaki sauce. It is a great marinade or stir fry sauce with fresh ginger, garlic and Sesame seeds. I recommend you keep this treasure on hand at all times. If you don’t have a Trader Joe’s close you can find it here.
To make:
If you do not have any leftover baked sweet potatoes you will want to heat oven to 400, clean potato and pierce with fork and bake for about 45 minutes. If you have leftover sweet potato you will save some time and just need to reheat in oven or microwave. To make rice follow instructions on the box or reheat leftovers. I prefer my chickpeas with a crunch so I bake them at 400 for about 15-20 minutes with a little oil, garlic powder and salt (add them to the oven at the end with your sweet potatoes); you can also warm them on the stove or add them unheated. For this bowl I put some green beans in the oven with my chickpeas. While things are cooking and baking you can prepare any other veggies you want in your bowl. I sauteed some mushrooms in a little butter & garlic and shredded some raw carrots. In a bowl lay down a base of greens add your brown rice and cubed sweet potato, a generous portion of chickpeas, then add the carrots and mushrooms. Top your bowl off with the Soyaki sauce and Enjoy!
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