Sweet & Tangy Vegan Buddha Bowl (perfect lunch bowl)
- Updated on Jul 02, 2020
Want to Save This Post?
Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week!
By submitting this form, you consent to receive emails from Hurry the Food Up.
What happens if you cross chickpeas, quinoa, corn salad and a wicked sweet mustard sauce?
You get this Buddha bowl, of course!
We’ve been pretty obsessed with Buddha bowls since we first heard about them and if you look over here → you’ll find our guide to creating your very own Buddha bowl from the ground up.
In that guide we’ll show you how to pick a grain, a green, a bean and sauce from scratch. It’s EASY! There are also 20 great examples of our favourite combos included in the Buddha bowl guide.
If you don’t want to start from scratch then stay right here – you’re in for a treat.
This tangy bowl needs very little effort. Pretty much the only thing you have to do is cook the quinoa, which leads us on to:
How to cook quinoa like a pro
Cooking quinoa well is really easy! Master the practice and you’ll have fluffy, tasty quinoa every single time. Simply use double the amount of water to quinoa (1 cup of quinoa = 2 cups of water, for example) and cook uncovered on a medium heat until all the water is absorbed and evaporated, stirring now and then.
Then remove the pan from the heat and cover with a tea towel for five minutes. Done!
The rest is easy peasy – check out the instructions below and you’re in for a tangy treat. Enjoy!
Ingredients
For the dressing:
- 2 tsp mustard
- 2 tsp olive oil
- 1 tbsp maple syrup
- 1.5 tbsp white vinegar
- 1 tbsp sunflower seeds
- 2 tbsp water (to make it saucier)
- Salt and pepper to taste
Instructions
- Cook the quinoa according to package instructions.⅓ cup quinoa
- Dice the red onion and chop the figs.1 small red onion, 2 figs, dried
- Drain and rinse the chickpeas and salad.1.5 cups chickpeas, 2 handfuls corn salad
For the dressing:
- Mix together mustard, maple syrup, white vinegar, sunflower seeds, olive oil, water, salt and pepper.2 tsp mustard, 2 tsp olive oil, 1 tbsp maple syrup, 1.5 tbsp white vinegar, 2 tbsp water, Salt and pepper to taste, 1 tbsp sunflower seeds
- When the quinoa is ready, assemble everything in two bowls, drizzle dressing on top.
- Enjoy!
NOTES
- Super-quick & soooooo easy Mango Curry
- Full of protein and health benefits Squidgy Fried Halloumi with Crushed Nuts
- Cheesy & crispy Broccoli Cheese Casserole
- Surprisingly easy Aubergine Curry – Eggplant Curry
- The creamiest Vegan Mushroom Risotto
- Exotic & spicy Authentic Moroccan Couscous Salad
- The ever-tasty vegetarian Leek Risotto with Cream Cheese
- Mega-delicious Quinoa Burgers
Nutrition
Comments