Simple Vegan Buddha Bowls w/ Sundried Tomato Tahini Dressing & Savory Granola {oil-free}

09 Apr Simple Vegan Buddha Bowls w/ Sundried Tomato Tahini Dressing & Savory Granola {oil-free}

Bowls, bowls, bowls, what a beautiful thing.

I truly believe my food taste better when it is presented in an aesthetically pleasing way. Bowls are a normal part of my weekly (even daily) routine, whether it be a sweet or savory combination, simply because they are SO EASY to put together. Honestly, you can even just take all of those leftovers in the fridge, or whatever you have on hand and want to dive into in your kitchen.

Voila, a munch worthy, and most importantly, insta-worthy 😉 meal. Ya’ll love when I post bowls on my feed, so it was only fitting to finally share a full on recipe for a nutrient dense bowl on my blog.Are you ready for this fully-loaded meal?

I’m talking roasted sweet potatoes, massaged kale salad, spiced chickpeas, steamed veggies, sprouts sprouts baby, fresh juicy tomatoes, crunchy savory watermelon seed granola (say whaaaat), oh and our newest obsession — turmeric {brown} rice…all toppped with a creamy dreamy dressing?Turmeric {brown} rice…What is this you speak of? Well, in order to bump up the nutritional content of your {brown} rice, simply add 1/2 tsp dried turmeric and cook as you normally would. The flavor is very subtle, if even there, and the brown rice is just as fluffy and satisfying as it would be otherwise.I needed a crunch factor to these bowls, so I topped them with my ‘Cheesy’ Balsamic Savory Granola with Watermelon Seeds (gluten-free)! Learn how to make it here. Not only was this great for this Buddha Bowl, it also makes a great snack, pairs well with salads, soups, {especially my Curried Sweet Potato Soup}, raw vegan pastas + more!

Have leftover granola? Try it with my Curried Sweet Potato Soup w/ Kale {gf}, it’s so easy to make and can keep in the refrigerator for go-to meals throughout your week!Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!

Simple Vegan Buddha Bowls w/ Sundried Tomato Tahini Dressing & Savory Granola {oil-free}

My go-to Buddha Bowls. The creamy sun dried tomato tahini dressing mixed with the crunchy savory granola is always a win win!

• Author: Jasmine Briones / Sweet Simple Vegan
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50 minutes
• Yield: 4

Ingredients

Turmeric Rice

• 1 cup dried brown rice
• 2 1/4 cups water
• 1/2-1 tsp dried turmeric

Spiced chickpeas

• 1 1/2 cups cooked chickpeas, drained
• 1 tsp chili powder
• 1/4 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper

Steamed Vegetables

• 1 1/2 cups mushrooms
• 1 1/2 cups broccoli

Massaged Kale Salad

• 3 cups Kale
• 1/2 small avocado (~1/4 cup)
• 3 tablespoons fresh lemon juice

Dressing

• 2.5 tablespoons tahini
• 1/4 cup water
• 2 tablespoons lemon juice
• 1 tablespoon sun dried tomatoes (I used Trader Joe’s oil- and salt-free), soaked for 3 hours
• 1 clove garlic
• 1/4 tsp dried parsley
• Salt and pepper to taste
• Optional: pinch cayenne pepper

Oven-Roasted Sweet Potatoes

• 2 large sweet potatoes, cubed
• *Seasonings as desired, such as salt, pepper, chili powder, etc.

Additional Ingredients

• Sprouts
• Grape tomatoes, halved
• ‘Cheesy’ Balsamic Savory Granola

Instructions

Turmeric Rice

1. Add rice, turmeric and water into a pot or rice cooker.
2. Cook as you normally would until fluffy.

Spiced chickpeas

1. Mix all ingredients in pan over medium heat for 8-10 mins, or until slightly dried and crispy.
2. Be sure you stir often to prevent burning.

Steamed Vegetables

1. Place into a steamer pot for 8 minutes.

Massaged Kale Salad

1. Simply place all of the ingredients into a bowl and massage the avocado into the kale until thoroughly covered and softened.
2. Allow it to sit for 10 minutes before digging in.

Dressing

1. Place all into a high speed blender and run until smooth.

Oven-Roasted Sweet Potatoes

1. Place sweet potatoes on a silicon baking mat or parchment lined baking sheet, and bake at 375F for 20 minutes.

Assembly

1. Divide each ingredient amongst 4 bowls.
2. Top with dressing and granola, then dig in!

Notes

*I omitted seasonings on the potatoes simply because I felt the dressing was enough.

1/47909.5 g227.9 mg12.7 g149.7 g22.4 g0 mg

Topped with my ‘Cheesy’ Balsamic Savory Granola with Watermelon Seeds (gluten-free)! Learn how to make it here.

Have leftover granola? It also pairs perfectly with my Curried Sweet Potato Soup w/ Kale {gf}, so easy to make and can keep in the refrigerator for go-to meals throughout your week!

Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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