Vegan Savoury, Wholesome Dinners
Plant based Buddha Bowl
This weeks Recipe of the Week is a divine little dish from Janine’s Gluten Free Kitchen. A delicious plant based buddha bowl (yes, it’s suitable for vegans) made up of an assortment of roasted vegetables with baked tofu and spicy chickpeas. You’ll have to read on for more… Enjoy!
Serving size: 4
Ingredients:
200g firm tofu
2 avocados
400g chickpeas, tinned, drained and washed (or 1 cup dried chickpeas cooked)
2 large sweet potato
4 red capsicums
1 bunch kale
100g baby spinach leaves
2 tablespoons sesame seeds
1 tablespoon Nigella (black cumin) seeds
1 tablespoon gluten free harissa paste
4 large red onions
1 cup olive oil
1 tablespoon sweet paprika
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 tablespoon dried or fresh thyme
2 tablespoons Zaatar (Lebanese herb blend)
Tahini Sauce to serve
Method:
Watch here to see how this recipe is put together.
Gluten Free | Dairy Free | Sugar Free | Vegan
To see more from Janine visit her YouTube channel here
About Author
Janine Whitling
Janine is a Website and eLearning designer with a passion for cooking and food. As a qualified Naturopath with years of experience in the hospitality industry, her side hustle of cooking and creating YouTube recipe videos utilises her passion and experience.
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