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Vegan Buddha Bowl with Beet Hummus

Check My Pulse • Jan 07, 2021

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This delicious Mediterranean style Vegan Buddha Bowl is a satisfying lunch or dinner option. The nutty quinoa perfectly completes the colourful vegetables, and on top of that the beetroot hummus adds sweet earthiness to this dish. This Buddha Bowl is fresh, light and so flavourful. The best of it, this can be on your table in 15 minutes! 😊

YOU’LL NEED

Here are the main ingredients you’ll need to make this recipe:
*chickpeas: for the hummus I used canned chickpeas in this recipe, they are already cooked and ready to eat, just drain and rinse before using them. To cook dried chickpeas takes about one hour long.
*beetroot: for the hummus I used beet which was already cooked. Raw beets cook in 25-30 minutes in a saucepan, or just buy cooked beets if it’s easier.
*I added olives, fresh cucumber, tomatoes and pepper to this yummy Buddha Bowl.
*quinoa: to cook quinoa fresh doesn’t take long and it’s worth it.

IDEAS & TIPS

When we talk about Buddha bowl, the variations are endless. Here I’m showing some topping ideas to increase taste and nutrition:
*a pinch of smoked paprika and oregano can add to the taste
*why not add a generous topping of fresh parsley
*you can try a hint of turmeric
*add a dash of vegan yogurt
*serve this dish with lemon wedge

WHY YOU’LL LOVE THIS RECIPE

You’ll love this recipe because:
✅Ready in 15 minutes
✅Budget friendly
✅Easy to make
✅Satisfying
✅Delicious
✅Healthy
✅Quick

✅Vegan

VEGAN BUDDHA BOWL with BEET HUMMUS

(vegan, gluten, wheat and refined sugar free)

Preparation time: 5 minutes

Cooking time: 10 minutes

Total time: 15 minutes

Serves: 1

Ingredients

*½ avocado

*½ bell pepper

*½ cucumber

*10 green olives

*5 cherry tomatoes

*quinoa for 1 person

Hummus:

*1 medium cooked beetroot (chopped)

*1 can cooked chickpeas (drained)

*1 glove garlic

*1 tbsp olive oil

*1 tbsp lemon (juiced)

*salt & pepper to taste

Method

1. Blend the beets and the chickpeas together in a food processor until combined or until creamy if you prefer.

2. Add the rest of the ingredients (garlic, olive oil, lemon) in and blend for another minute to incorporate all ingredients.

3. Taste and adjust if necessary.

4. Cook quinoa according to manufacturer's instructions, for about 10 minutes, then let it cool.

5. In the meantime, wash and chop cucumber, tomatoes, pepper and peel and slice avocado.

6. Place all ingredients on a plate. Season well.

Enjoy! 😊

Notes

*Best fresh.

*To Store: store this hummus in sealed container in the fridge for 3-4 days, separately from the rest of the dish.

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RECIPES KEY

Dairy Free

Gluten Free

Contains Nuts

Vegan

Vegetarian

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