Vegan Buddha Bowl

This vegan buddha bowl is packed with fluffy quinoa, roasted chickpeas, sweet potato and my favorite dairy free pesto sauce (or pesto hummus) for tons of flavor in every bite!

Quinoa: You can use white, red or tricolor quinoa, but I like white quinoa because I think it has the best texture.

Sweet Potatoes: Roasted and seasoned to perfection to give this bowl a ton of flavor.

Peppers: I like using red bell peppers because they soften when roasted and have a great flavor.

Chickpeas: Seasoned with paprika, salt and a few other spices. The chickpeas add a ton of protein to this bowl! They’ll be roasted along with the sweet potatoes and peppers to add a nice crunch to the dish.

Dairy Free Pesto: My dairy free pesto recipe is easy to make and adds so much flavor to this bowl. Trust me, don’t leave it out!

Avocado: What’s a vegan buddha bowl without avocado?!

Lots of spices! Mostly paprika, nutritional yeast, turmeric, chili powder, and salt. We’ll be using these for the sweet potatoes and chickpeas for a lot of flavor.