My Veggie Buddha Bowls with Cilantro Avocado Dressing are jam-packed with heaps of protein from the tempeh, chickpeas, edamame, and quinoa. This is great energy food! The Cilantro Avocado Dressing is out of this world & I bet you will want to put it on everything!
Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins
1 cup quinoa, cooked to package directions
sweet potatoes
1 pound sweet potatoes
1/2 teaspoon ground tumeric
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
1 bunch of kale, chopped (about 4 cups)
8 ounces shelled edamame
4 ounces broccoli sprouts
chickpeas
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon olive oil
1/4 teaspoon turmeric & pinch of salt
tempeh
8 ounces plain (unseasoned) tempeh, cubed
2 tablespoons olive oil
1/4 teaspoon turmeric
1/2 teaspoon salt
Avocado Cilantro Dressing
1 avocado
1 cup fresh cilantro, leaves & stems
juice from 1/2 lime
1/2 cup water (add more if you like a thinner dressing)
1/4 cup sour cream
1/2 teaspoon salt
1 small clove or garlic
Optional: add some heat with a pinch of cayenne pepper
1
Cook the quinoa to package directions. Set aside.
2
Preheat oven to 375 degrees Fahrenheit. Cover a sheet pan with tin foil. Clean the sweet potatoes. Trim off ends and discard. Chop the potatoes into 1/2 inch pieces. Toss with oil, turmeric, garlic salt and black pepper. Bake for 25 minutes. (Cook the sweet potatoes while the quinoa is cooking)
3
While the sweet potatoes & quinoa are cooking, sauté the chickpeas over medium heat with the olive oil, turmeric, and salt for 5 minutes. Remove from the pan and cook the tempeh with oil, turmeric, and salt for 5 minutes. Stir so all sides get cooked. Steam or microwave the kale and edamame separate from one another.
4
For the dressing: Pulse all dressing ingredients until you have a smooth consistency. Add water to thin out if needed. Makes 1 3/4 cups of dressing.
5
Arrange the bowls: Add the quinoa first and top with the other ingredients in sections. Drizzle dressing over the top.
1/2 cup water (add more if you like a thinner dressing)
1/4 cup sour cream
1/2 teaspoon salt
1 small clove or garlic
Optional: add some heat with a pinch of cayenne pepper
Directions
1
Cook the quinoa to package directions. Set aside.
2
Preheat oven to 375 degrees Fahrenheit. Cover a sheet pan with tin foil. Clean the sweet potatoes. Trim off ends and discard. Chop the potatoes into 1/2 inch pieces. Toss with oil, turmeric, garlic salt and black pepper. Bake for 25 minutes. (Cook the sweet potatoes while the quinoa is cooking)
3
While the sweet potatoes & quinoa are cooking, sauté the chickpeas over medium heat with the olive oil, turmeric, and salt for 5 minutes. Remove from the pan and cook the tempeh with oil, turmeric, and salt for 5 minutes. Stir so all sides get cooked. Steam or microwave the kale and edamame separate from one another.
4
For the dressing: Pulse all dressing ingredients until you have a smooth consistency. Add water to thin out if needed. Makes 1 3/4 cups of dressing.
5
Arrange the bowls: Add the quinoa first and top with the other ingredients in sections. Drizzle dressing over the top.
Notes
Veggie Buddha Bowls with Cilantro Avocado Dressing
Authoradmin
