VEGAN BUDDHA BOWL + LEMON THAINI SAUCE
Meal plan
Anti Inflammo Avenger
Nutrition Notes
Autoimmune Protocol *
This recipe aligns well with an autoimmune protocol diet as it focuses on whole, unprocessed foods. ...
Keto *
This recipe aligns well with a keto diet, focusing on low-carb and high-fat content. However, chickp...
For Back Pain *
This recipe is suitable for individuals with back pain as it includes anti-inflammatory ingredients ...
For Headache *
The Vegan Buddha Bowl with Lemon Tahini Sauce is a balanced meal with anti-inflammatory broccoli, ca...
For Lower Back Pain *
The Vegan Buddha Bowl is rich in anti-inflammatory ingredients like broccoli, cauliflower, chickpeas...
For Chest Pain *
The Vegan Buddha Bowl is appropriate for someone with chest pain. It is rich in vegetables, plant-ba...
For Abdominal Pain *
The recipe is mostly appropriate but might cause discomfort due to cruciferous veggies (broccoli, ca...
* Gluten is an early-stage product and can make mistakes. Verify its outputs.
Ingredients
- 1 broccoli head, cut into florets
- 1 cauliflower head, cut into florets
- large handful radishes, halved (or quartered depending on the size)
- 1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed or 1 1/2 cups cooked
- 1 – 2 tablespoons olive oil or sesame oil
- generous sprinkle of garlic powder
- pinch or two of salt
- 1 cup dried quinoa, (rinse if you pref)
- 1 3/4 cups water
- chopped fresh parsley, to garnish
- 1/4 cup tahini
- 2 tablespoons nutritional yeast, optional
- juice of 1 large lemon
- mineral salt, to taste
- 2 – 4 tablespoons water for thinning
Preparation
- 1
Step 1
Preheat oven to 400 degrees.
- 2
Step 2
Roast veggies: In a large bowl, combine chickpeas, broccoli, cauliflower and radishes, drizzle with oil, garlic powder and salt, mix well to coat. Place mixture on rimmed cookie sheet or roasting pan. Cook for 30 – 35 minutes, stirring once in between.
- 3
Step 3
Quinoa: In a medium pot add quinoa and 1 3/4 cup water. Sprinkle in a dash or two of garlic powder and mineral salt. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove from heat, uncover and let rest for 10 minutes. Fluff with fork.
- 4
Step 4
Tahini Dressing: In a small bowl mix together the tahini, optional nutritional yeast, lemon juice, salt and 2 tablespoons water, combine well. Add more water as needed to thin. If too thin, add a tad more tahini. Taste for flavor adding more salt or lemon to taste.
- 5
Step 5
Serve: In individual bowls, place vegetables on top of 1/2 -2/3 cup quinoa, add a generous amount of sauce on top – don’t be shy with the sauce, it’s so good and healthy. Add freshly chopped parsley and cracked pepper or lemon pepper if you like.
- 6
Step 6
Store: Leftover quinoa and vegetables can be kept in an airtight container in the refrigerator for up to a 5 – 6 days.
- 7
Step 7
Serves 4
Bon appetit!
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