These vegan, family-friendly Buddha Bowls are so beautiful and easy to make. Thanks to @Target for sponsoring this video. All of the ingredients are from their #GoodandGather grocery line which you can find here: https://tgt.biz/t98kh. Target on YouTube: https://www.youtube.com/user/Target
Homemade buddha bowls are a simple and delicious, family friendly meal. They are perfect for meal prep because all of the ingredients can be made in bulk on the weekend and reused to build the bowls throughout the week. I hope you enjoy the recipe!
PRINT RECIPE HERE: https://cleananddelicious.com/buddha-bowl-recipe-vegan-family-friendly/
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BUDDHA BOWL RECIPE
1 15-ounce can chickpeas, rinsed and drained
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup dried quinoa, rinsed
2 cups water
Pinch of kosher salt
12 ounce broccoli florets
12 ounce Brussel sprouts, trimmed and cut in half
4 carrots, peeled and sliced into inch pieces
1 tablespoon olive oil
2 teaspoon curry powder
1 teaspoon kosher salt
1 teaspoon black pepper
3 ounces kale ribbons
3 ounces baby spinach, chopped
1 tablespoon Olive oil
1 teaspoon Lemon juice
Fat pinch of kosher salt
Short-Cut Toppings:
Guacamole
Hummus
Organic tortilla chips
INSTRUCTIONS
Pre-heat oven to 400 F.
Roll chickpeas on a clean dish towel to dry. Transfer to a timed baking sheet and drizzle with olive oil and season with salt and pepper.
Pop in the oven and roast for 20 minutes or until the chickpeas are golden brown and slightly crispy. They tend to become more crispy as they cool. Set aside.
Place rinsed quinoa in a small pot with water and a pinch of salt. Turn the heat to high and bring to a boil. Reduce the heat to low, pop on a lid and simmer for about 15 minutes or until the quinoa has absorbed the water and is nice and light and fluffy.
Place the broccoli, Brussel sprouts, and carrots on two rimed baking sheets. Drizzle each tray with olive oil and season with salt, pepper, curry powder and garlic powder.
Pop into a 400 F oven for 25 minutes or until golden brown and tender.
Combine kale and spinach in a large bowl. Drizzle on olive oil, lemon juice and salt. Using your hands, massage the ingredients into the greens until they all have a nice light coating of the dressing.
Place 1/4 the greens, 1/2 cup quinoa and roasted veggies into the bowl. Sprinkle on roasted chickpeas and your favorite short-cut toppings.
Serve and enjoy!
#buhhdabowl #target #goodandgather
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