You're going to love this vegan Buddha Bowl. Filled with sweet potatoes, chickpeas, cabbage slaw, and kale, this bowl has it all. It's all topped with your choice of creamy garlic sauce or Thai peanut sauce for a healthy and delicious gluten-free meal.
Thoroughly rinse the quinoa. Transfer it to a medium-size pot with 2 cups of water and bring to boil. Cover, reduce heat to a simmer and simmer for 25-30 minutes until all the water has evaporated and the quinoa is light and fluffy.
While quinoa is cooking prepare the rest of the Buddha Bowls. Preheat oven to 400F. Peel and dice the sweet potatoes. Toss the sweet potatoes in olive or sesame oil and salt. Spread onto a baking sheet in a single layer and bake for 15-20 minutes, flipping occasionally, until the potatoes are cooked all the way through.
If you are using Cheesy Garlic Sauce, place all the ingredients in a high-powered blender or food processor and process until completely smooth. Alternatively, you can make this recipe with Thai Peanut Sauce.
Massage the kale with 1 tablespoon of olive oil and salt until it is tender and shiny. Set aside.
To assemble the bowls, place a 1/4 cup of cooked quinoa at the bottom of each bowl. Top with sweet potatoes, cabbage/carrot slaw, chickpeas, avocado, and kale. Top with sauce of choice and serve immediately.
Serving and Storing - Once assembled, these bowls should be served immediately. Serve it with your choice of sauce and your favorite nuts or seeds (optional). Leftovers should be stored separately. Both the Cheesy Garlic Sauce and Thai Peanut Sauce can be stored in airtight containers in the refrigerator for up to 4 days. The chickpeas and cabbage/carrot can be stored for 3 days.
Make in Advance - For quick, grab and go lunches, make the components of this bowl separately. When ready to eat, quickly assemble what you need and pack it for lunch.
Nutritional Facts - The nutrition facts are based on the Cheesy Garlic Sauce. They will be slightly different if using the Thai Peanut Sauce.