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Time
75 min
Level
Medium
Author
yamfit

Vegan Buddha Bowl

Instructions
1
Preheat the oven to 425 degrees Fahrenheit
2
Assemble your Buddha Bowl: when all the components are ready, it’s time to assemble your Buddha Bowl! Start with a base of quinoa in each serving bowl. Top with sautéed greens, mushrooms, and sweet potatoes, and top with a liberal dollop of creamy herbed dressing
3
Prepare the quinoa: heat a light drizzle of olive oil in a medium saucepan over medium heat. Add the quinoa and sauté, stirring frequently, until toasted and slightly golden brown. About 5 minutes. Add the 2c water to the pan & bring to a boil. Cover, reduce the heat to low, and cook at a gentle simmer for about 15 minutes, until the quinoa is tender with little spirals visible on the grains, and the water is absorbed. Turn off the heat & let sit, covered, for 5 minutes. Remove the lid & fluff with a fork. Set the quinoa aside
4
Prepare the Sweet Potatoes: when the oven is preheated, spread the diced sweet potatoes on a rimmed baking sheet and drizzle with olive oil. Season well with kosher salt & ground black pepper, and toss to coat evenly. Roast in the oven for 15 minutes, until golden and tender. Remove from the oven and set aside
5
Prepare the Greens: meanwhile, heat 3 tablespoons of oil in a large nonstick skillet over medium-heat. Add the 10 cloves of garlic (reserving 1 clove for the dressing), and cook, stirring frequently, until tender, about 5 minutes. Adjust the heat as needed to make sure the garlic does not burn, or else it will become extremely bitter. When the garlic is tender, increase the heat to medium and add the frozen greens. Sauté, stirring frequently, until cooked through, about 10 more minutes. Transfer the greens to a separate bowl & season with salt & the juice of ½ lemon. Wipe out the skillet with a dry paper towel and return to the stove
6
Prepare the Mushrooms: in the same pan that you cooked the greens, add another two tablespoons of oil and return to medium-high heat. When the oil is shimmering, add the mushrooms & sauté, stirring only occasionally, until nicely golden brown on both sides, about 15 minutes. Season with salt & pepper, remove from pan, & set aside
7
Prepare the Sauce: add the tofu, fresh herbs, juice of ½ lemon, 1 clove of garlic, and white wine vinegar to a mini food processor or blender. Blend until smooth, adding more water as needed to reach a creamy texture. Season with salt & pepper to taste
Micro nutrients
Total weight
902.13g
Carbs
101.94g
Dietary fiber
15.72g
Sugar
8.58g
Fats
42.48g
Saturated
6.07g
Poly
8.88g
Mono
24.68g
Proteins
33.08g
Calcium
103.37%
Iron
138.02%
Magnesium
27.94%
Vitamin A
101096.57%
Vitamin C
206.82%
Vitamin D
0mg
Vitamin B6
0mg
Vitamin B12
0mg
Sodium
72.19%
Cholesterol
0mg
Potassium
91.82%
Percentages are based on a diet of 2000 calories a day.
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