Vegan and Healthy Buddha Bowl
This vegan and Healthy Buddha Bowl takes 15-minutes to throw together. It’s gluten-free and easy. Made with an abundance of fresh veg on a bed of quinoa with mustard paprika dressing.
Servings Prep Time
2people 15minutes
Cook Time Total Time
0minutes 15minutes
Servings Prep Time
2people 15minutes
Cook Time Total Time
0minutes 15minutes
Ingredients
Buddha Bowl
  • 1heaping cup (160g) quinoa, cooked*
  • 1handful (40g) leafy greens(I used mache greens – a.k.a. lambs lettuce)
  • 1/4cup (30g) cucumber, chopped
  • 1/2(95g) zucchini, spirazlied or grated
  • 1/3cup (30g) purple cabbage, thinly sliced
  • 1/2cup (55g) edamame beans(I used frozen)
  • 1 avocado
Mustard Paprika Dressing
  • 2tbsp olive oil
  • 2tbsp apple cider vinegar
  • 2tsp dijon mustard
  • 1clove garlic, diced
  • 1/2tsp paprika
  • pinch salt
Instructions
  1. Prepare the veg: chop cucumber, spiralize zucchini using a spiralizer (or grate with a cheese grater), thinly slice cabbage using a mandoline or a sharp knife. If using frozen edamame, steam for 3-5 minutes until al-dente.
  2. Between two bowls, divide cooked quinoa*, leafy greens, cucumber, zucchini, cabbage, edamame beans, and avocado.
  3. Prepare dressing by mixing oil, apple cider vinegar, mustard, diced garlic, paprika and salt. Stir well with a fork to combine. Pour dressing over buddha bowl, using as much as desired.
Recipe Notes

*Cooked quinoa: I like to prepare a big batch of quinoa to last me through the week, so it’s ready for buddha bowls like this. When cooking quinoa follow package instructions, generally the ratios are 2:1 water to quinoa. Bring to a boil and simmer for 12-15 minutes. Quinoa will keep in fridge for up to one week.

Mustard Paprika Dressing will keep in fridge for up to 5 days.

I’ve used a spiralizer to make my zucchini into noodles, however it’s not necessary for this recipe. If you don’t have one simply grate the zucchini using a cheese grater.

I’ve used a mandoline to thinly slice my cabbage, however it’s not necessary for this recipe. If you don’t have one simply slice the cabbage very thinly with a sharp knife.

Nutrition information is a rough estimate