Vegan Buddha Bowl

Easy buddha bowls such as this one are perfect for a quick weeknight meal. It’s filling and delicious! As a bonus you can easily vary this dish too by changing the legumes used or add different toppings based on what you have available.

Course Salad

Cuisine International

Keyword cherry tomatoes, cucumber, kidney beans

Diet vegan

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 433

Author Simone

Ingredients

100 grams quinoa
1 avocado thinly sliced
100 grams cherry tomatoes s quartered
½ cucumber quartered lengthwise and then sliced
100 grams kidney beans rinsed
1 bunch radishes
2 tbsp apple cider vinegar
Hummus to serve

Metric - Us customary

Instructions

In a saucepan with boiling water, cook the quinoa according to package directions until tender. Drain and set aside to cool.
100 grams quinoa
Slice the radishes very thinly and place in a bowl with the apple cider vinegar. Set aside until you are ready to serve.
1 bunch radishes, 2 tbsp apple cider vinegar
When the quinoa has cooled, divide it between two bowls. Top the quinoa with the avocado, cherry tomatoes, cucumber, kidney beans, pickled radish and cucumber.
1 avocado, 100 grams cherry tomatoes, ½ cucumber, 100 grams kidney beans
Serve with plenty of hummus.
Hummus to serve

Notes

Storing: You can prepare this buddha bowl in advance but keep in mind that avocado tends to discolor easily so maybe add that at the last minute.

Nutrition