Buddha bowls are a perfect lunch as they combine raw veggies + greens with cooked veggies, legumes like beans, chickpeas, lentils which are rich in protein and you can also add grains like quinoa.
- 1 oz
- or rice noodles dry (30 g)
- 1/4 avocado
- 1/2 can
- 150 g
- 1 2 tomatoes
- 1 small zucchini
- 1 small carrot
- 3 4 tbsp shredded red cabbage
- 3 4 tbsp shredded white cabbage
- 1 2 tbsp pineapple cubes
- 1/2 tsp
- for frying
- 1/2 avocado
- 2 mini cucumbers
- 1 2 cloves garlic
- 1 2 tbsp lime juice or lemon juice
- Salt and pepper to taste
Cook the cellophane noodles until soft
Fry chickpeas with a tiny bit of coconut oil, curry powder and salt + pepper to taste
Chop your veggies
Blend the ingredients for the avocado lime dressing in your high-speed blender or food processor and pour it over your buddha bowl. Enjoy!
This recipe was republished with permission from ElaVegan. Find the original recipe here.