I am so excited to share this new healthy Vegan Buddha Bowl recipe with you. It is full of nourishing vegetables like bok choy, asparagus, radishes, and yellow peppers.
If you love lots of fresh vegetables, don't forget to check out all of my delicious gluten free salad recipes!
Mr. Fearless Dining and I are doing so well on our healthy journey. We were visiting one of our favorite restaurants last week, Veggie Grill. It is a vegan chain that is popular here in the Bay Area. They make the most amazing quinoa power bowls.
They toss delicious ingredients, like quinoa, into a big bowl and add a dressing or sauce. I can usually make two meals out of the bowl, it is huge! I wanted to capture this vegan bowl recipe and share it with you in case you are also on a health journey.
As you can see, these Buddha bowls are loaded with the good stuff. They make the perfect healthy lunch!
I tried to incorporate as many colors as I could to make it fun. You can use different vegetables, just look and see what you have in the refrigerator.
One of my favorite things to use is bok choy. You may remember some of my more sneaky moments when I hid it in recipes like these Gluten Free Bok Choy Meatballs, or these Bok Choy Deviled Eggs with Bacon.
These leafy green vegetables are full of Vitamin C, A, and K. It looks a bit like lettuce but with more of a celery bottom. I use bok choy instead of celery because Mr. Fearless Dining doesn't like celery. It worked perfectly in this Tuna Salad Stuffed Avocado recipe.
It is perfect to use in this Vegan Bowl Recipes. We grilled ours, but you can cook it in many ways as well as eat every part of it.
Radishes in Salad
Another ingredient I love to use in salads is radishes. I always love a kick of spice and radishes never fail to deliver! They can even be spiralized like in this Spiralized Radish Salad recipe.
Radishes are a good source of fiber, potassium, folate, riboflavin, as well as, good amounts of copper, vitamin B6, magnesium, manganese, and calcium. This vegetable is something that is great to add to many of your meals.
Radishes can be eaten raw or cooked. Raw radishes are spicy and crisp and cooked radishes are sweet and not as spicy. This gives you more options to use them as well as different flavors to play with.
Radishes are perfect to add to any vegan bowl recipe as well as gluten free bowls. Chop them up and add them in to get a good burst of flavor and nutrition.
For an extra pop of flavor, try adding these Vinegar Cucumber slices!
- A grill basket to grill your asparagus. This will prevent the asparagus from falling into the grill.
- Cast iron skillet to toast the pine nuts.
Vegan Buddha Bowls
- 1 cup cooked quinoa
- 2 heads bok choy
- 1/3 cup asparagus
- 2 tablespoons raw pecans
- 1/2 cup bell pepper orange, red, or yellow sliced
- 3 tablespoons radishes sliced
- 1/4 cup avocado sliced
- 1/4 cup purple cabbage
- 1/3 cup kidney beans
- 2 tablespoons toasted pine nuts
- 1 tablespoons avocado oil
- 2 tablespoons apple cider vinager
- 2 tablespoons balsamic vinegar
- 1 clove garlic minced
- salt/pepper to taste
- Cook quinoa according to package directions and allow to cool.
- Preheat the grill.
- Rub asparagus and bok choy with olive oil and dust with salt. Put into grill basket.
- Grill the bok choy and asparagus until they are soft but firm.
- Heat a small skillet and add the pine nuts. Toss frequently to toast. Remove from the skillet and allow to cool.
- Add 1 cup cooked quinoa and the vegetables to each bowl. Sprinkle with pine nuts.
- Mix the oil, minced garlic, and vinegar in a small container. Pour the dressing over the Buddha bowl and enjoy!