Vegan Buddha bowl
This colourful vegan Buddha bowl is packed with plant based goodness. An extremely easy recipe full of nutrients, complex carbs, healthy fats and protein. And yes, I said protein. The combination of chickpeas and brown rice form a complete protein. Furthermore, the pumpkin seeds are very rich in protein as well (30 gr of protein for each 100 gr) and the beetroots are a great source of fibre, potassium and vitamin C among its many health benefits.
Equipment
- 1 oven
Ingredients
- 1/3 cup of brown rice
- 1/2 cup of canned chickpeas
- 1 beetroot
- 1/4 of a zucchini
- 1 carrot
- 1/4 of an aubergine
- 2 tbsp of pumpkin seeds
- 1 tbsp of hemp seeds
- 1/2 avocado
Instructions
- Rinse the rice in a strainer till the water comes out clean.
- Place the water in a pot and bring it to boil. Add the rice. Note: for every cup of rice, you need 3 cups of water. For this recipe I used 1 cup of water for 1/3 cup of rice
- Cook for 20 to 25 minutes over medium heat. Once done, leave it for 10 minutes to cool down
- Peel and dice the carrot along with the other veggies
- Pre-heat the oven at max temperature and set it at 180ºC (356ºF) or preheat your air fryer
- Place the veggies in a tray (or the air fryer) and spread some olive oil on them, salt, pepper, and paprika). Bake for 20-25 minutes (15 if you’re using the air fryer, at 160ºC)
- Grab a large bowl and add the rice
- Rinse the chickpeas in a strainer and add them to the bowl
- Add the baked veggies
- Slice the beat and add it to the bowl
- Cut the avocado and add it to the bowl
- Add the hemp and pumpkin seeds