If you’ve been following me all along, you know I love a good buddha bowl for lunch or dinner. Aside from my favorite peanut buddha bowl, this is another go-to. I almost always have all these ingredients on hand in my fridge – usually prepped from the weekend before. So assembly is quick and easy. That’s basically what I aim for these days – Willow keeps me way too busy for anything else!
This isn’t a fancy recipe, it is honestly just some inspiration for a fast and easy vegan dinner. Whether you are vegetarian, vegan, or trying to eat less meat, this is so delicious and appeals to everyone. I hope you enjoy it.
Recipe
You will need:
- 1/2 cup cooked rice
- 1/4 cup corn
- 1 handful spinach
- Roasted chickpea and tempeh blend – recipe HERE
- Handful of black olives
- 1/2 lime
- Hot sauce (optional)
To make:
- Once you have made the chickpea and tempeh blend, it’s all about the assembly, really. Fill your bowl with all ingredients and top with your favorite hot sauce. Make sure you squeeze your lime onto it, too. If you are strapped for time and can’t make the roasted protein mix, just use some plain chickpeas!
There are no rules when it comes to buddha bowls, so swap out whatever you want for whatever you have on hand at home. Have a great day, friends. xx bianca
