Having this normal day at working making homemade playdough, some other buddha bowls, and a stir fry or two when it hit me. I should do one of these for the blog here. I’ve had some of my vegan friends reach out telling me that I need to do more vegan recipes on the blog. What a wonderful idea! This Vegan Quinoa Buddha Bowl is just about as simple as it gets. A few things from the fridge drawer with some quinoa cooking and dinner is done.
This can also be a go to lunch. I can be served up with warm quinoa or you can just as easily place in a jar for lunch. Quinoa is a grain that takes to me like cream of wheat. It’s known as a cereal grain from Peru. It’s gluten free which makes it all the more fun to work with in the kitchen.
Quinoa easily assumes the flavor of what ever you mix it with from vegetables and fruits to things like dressing or gravies. A good gravy for vegan buddha bowls like this would be a carrot gravy. Made from carrots with broth to roast then blend with a tad of lemon. If your vegetarian just add heavy cream to thicken up the gravy. Asian sauces also pair amazingly with bowls like this.
Do you have that favorite sauce you like to put on everything? I’d love to know what you would top on this bowl. Teriyaki sauce would have to be my go to for a sauces when it’s not a gravy. Just so you know I am obsessed with gravies so if you would to share a recipe with me on a good vegan or vegetarian gravy I am all ears!
Vegan Quinoa Buddha Bowls
Yield 4 Servings
- 1 cup quinoa
- 2 cups water
- ½ teaspoon salt
- 1 avocado; sliced
- 1 yellow bell pepper; diced
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 10 sunburst tomatoes
- 3 spring onions; sliced
- In a small pot, add in quinoa and water. Top with salt and give it a stir. Bring to a boil. Reduce to a simmer. Cook for 15 to 20 minutes until done.
- Place quinoa in a bowl and top with peppers, avocado, carrots, cabbage, tomatoes, and spring onions.
ITEMS TO MAKE THIS VEGAN QUINOA BUDDHA BOWL:
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