Mediterranean vegan buddha bowl recipe

Summary

Meal prep is a dream with this amazingly colorful mediterranean vegan buddha bowl recipe! this vegan meal is packed with delicious plant-based ingredients like roasted sweet potato, quinoa tabouli, and a homemade hummus making it high in protein and fiber! big buddha bowl fans over there? us too! whether it’s this vegan buddha bowl or these sweet potato buddha bowls or even these butternut squash buddha bowls.

Step by Step

Step 1

First, prepare quinoa tabouli and place in the refrigerator for later.

Step 2

Next, preheat the oven to 400ºF.

Step 3

Place sweet potatoes on baking sheet and drizzle with olive oil. Season with minced garlic, salt, and pepper and toss with your hands.

Step 4

Place sweet potatoes in oven and roast at 400ºF for 25-30 minutes.

Step 5

While sweet potatoes are roasting, prepare your hummus. Place all ingredients for the hummus in a high powered food processor. Blend until smooth.* Set aside.

Step 6

Remove sweet potatoes from the oven.

Step 7

Evenly distribute sweet potatoes, quinoa tabouli, and hummus in between bowls or meal prep containers. Enjoy!

Ingredient

Fresh lemon juice

14.79 ml 0.52 fl. ozs
Garlic cloves

2 2
Olive oil

7.39 ml 0.26 fl. ozs
Salt

1 1
Tahini

14.79 ml 0.52 fl. ozs
Head over to our quinoa tabouli post for the whole recipe!

1 1
Salt and pepper

1 1
Large sweet potato

1 1

Amount Per Serving
	Calories	489 kcal
	Carbohydrates	69 g
	Protein	14 g
	Fat	18 g
	Fiber	11 g
	Sugar	7 g

View nutrition facts

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