Accueil Recettes Main dishes Vegetarian Buddha Bowl Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Vegetarian Buddha Bowl Table des matières Introduction Ingrédients Préparation FAQ Nutrition Commentaires Par : Hubert Cormier, Ph.D., docteur en nutrition Préparation 20 min Cuisson 30 min Réfrigération 0 min Congélation 0 min 4 servings Piece of cake (easy) Table des matières Introduction Ingrédients Préparation FAQ Nutrition Commentaires Restrictions alimentaires Catégories Bowls Main dishes Tu aimes? Tu partages! Vegetarian Buddha Bowl The Best Meatless Buddha Bowl! Meal-sized bowls are currently super trendy on social medias, and we don’t love them for nothing. Simple, easy, and delicious, these bowls can be made in just a few minutes. Our vegetarian Buddha bowl is perfect for vegetarians or gluten intolerant people. Do not hesitate to vary the flavours and textures of this bowl by substituting the chickpeas with grilled tofu cubes, tuna or beef tataki, or raw salmon slices (sashimi style)! After poke bowls, try Buddha bowls! SIMPLY DELICIOUS: Do you like to eat meal-sized bowls? You will surely love this meatless tex mex bowl! Tu aimes? Tu partages! Bonà savoir How to cook quinoa Good to know: quinoa is cooked the same way as pastas! Indeed, simply cook it in a large volume of water (preferably salted). When tender, drain it using a fine sieve. It’s then ready to use in your Buddha bowls! Besides, quinoa is a pseudo-cereal that’s a good source of plant-based protein. Because of its subtle taste, it goes well with many foods. You will surely love it in this delicious Buddha bowl or in any meal-sized bowl! Ingrédients Passer en mode cuisine Métrique Impérial Bol Bouddha Sweet potato, peeled and diced - 1 1 À découvrir! Chickpeas, rinsed and drained - 1 can 540 mL À découvrir! Olive oil - 1 to 2 tablespoon 15 to 30 mL À découvrir! Spices of choice (garlic powder, chili powder, cumin, etc.) - To taste To taste À découvrir! Salt and pepper - To taste To taste À découvrir! Dry quinoa - 1 cup 180 g À découvrir! Hummus (homemade or shop-bought) - ½ cup 125 mL À découvrir! Curry powder - 1 tablespoon 15 mL À découvrir! Kale, coarsely chopped - 1 cup 70 g À découvrir! Avocado, sliced - 1 1 À découvrir! Carrots, in ribbons - ½ cup 60 g À découvrir! Red cabbage, finely chopped - ½ cup 35 g À découvrir! Sesame oil - 2 teaspoons 10 mL À découvrir! Sesame seeds - 2 teaspoons 10 mL À découvrir! Avantages exclusifs Pour une expérience 100 % sans pub, abonne-toi à BPT+ Devenir membre BPT+ Avantages exclusifs Pour une expérience 100 % sans pub, abonne-toi à BPT+ Devenir membre BPT+ Préparation Passer en mode cuisine Buddha bowl Étape 1 Preheat the oven to 200 °C (400 °F). Line a baking sheet with a silicone baking mat or parchment paper. Étape 2 Spread out the sweet potato on one half of the baking sheet. Put the chickpeas on the other half. Season with salt and pepper. Then, season the chickpeas with the spices of your choice. Drizzle olive oil over the whole baking sheet. Étape 3 Cook in the oven for 30 minutes, turning and mixing the ingredients half-way through. Étape 4 Meanwhile, bring a large quantity of water to a boil. Cook the quinoa for 10 to 15 minutes or until the quinoa is tender. Drain. Let cool at room temperature. Étape 5 In a small bowl, mix the hummus with the curry powder. Étape 6 Finally, split all the ingredients into 4 bowls. When ready to serve, drizzle sesame oil on top of each bowl and sprinkle with sesame seeds. Explore Bon pour toi Bowls Main dishes Tu veux enregistrer ou imprimer cette recette? Entre ton adresse et nous t’enverrons cette recette par courriel. En prime, tu recevras d’autres succulentes recettes toutes les semaines! Envoyer Tu aimes? Tu partages!
