Vegan Buddha Bowl

A dressing can contain any ingredients you like whizzed up in a blender; dressings usually consist of fat as the base. However, dressings can still be made tasty without fats or oils added.

I like a cashew or avocado dressing, and today I went with one of my favourites - red pepper dressing. This consists of red bell peppers, which can be raw or cooked; I prefer to use raw as I have them on hand, and I enjoy the raw taste. I also added cashews as the fat; this adds a rich, creamy texture that I love on all kinds of salads and buddha bowls.

Vegan Buddha Bowl Recipe

Serves 2

Ingredients

For the Buddha Bowl

• 1 cup rice (I used wild black rice though any will do!)
• 1 tin chickpeas, rinsed and drained
• 1/2 a broccoli, chopped
• 2 carrots, grated
• 1/4 of a cucumber, chopped
• 1/4 red cabbage, sliced
• 2 handfuls of spinach
• 1/2 a red onion, sliced
• 1 tbsp of your favourite spice mix (I used harissa)
• Mixed sprouts (optional)
• Spring onion, chopped (optional)

For the Red Pepper Dressing

• 50g cashews boiled for 10 mins
• 1 red pepper
• 1/2 red onion
• 1/2 tsp turmeric
• 1/2 lemons juice
• pinch of salt

Method

1. Pre-heat your oven to 180c.
2. Start cooking the rice; I boiled mine for about 25 minutes.
3. Whilst your rice is cooking, prepare the chickpeas and broccoli by placing them on an oven tray. Sprinkle your spice mix on the chickpeas and combine. Place into a hot oven and roast for 25 minutes stirring chickpeas and flipping the broccoli half-way.
4. Chop your veggies and prepare them in your bowls of choice.
5. Add the dressing ingredients to your blender and blitz.
6. Add your cooked broccoli, chickpeas, and rice to your bowls; you can add these hot or cold.
7. Top with your dressing and sprouts/ spring onion if using

Enjoy!

Recipe by Rose Wyles - The Vegan Nutritionist

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