Roasted Aubergine & Zucchini Vegan Buddha Bowl

Buddha Bowls. What more can be said about them that hasn’t been said already?

They are packed with nutrients, but only if you pack’em.

They offer the spice of life…variety.

They can help you get your daily amount of grains, proteins and vegetables.

Personally, I LOVE Buddha Bowls. I love making them and I really love eating them.

So here we are, for another round of #vegan Buddha Bowl fun!

Chances are good that you’re aware of all the nutritional and health benefits of these fun bowls, but you’ve probably strayed away because they seem time intensive. Let me tell you that it’s really not all that time-consuming, at least not with a little bit of planning.

For this harissa roasted Buddha bowl, the oven will do all the work for you.

First thing you have to do is choose your: Veggies + Grain + Protein

I chose carrots, zucchini (for me) and eggplant (for him), cut into ‘steaks’ + Quinoa + Chickpeas

You’ll notice a little bit of blackness on the eggplant and other vegetables but rest assured, it’s because of the marinade which included: smoky paprika, oregano, salt & pepper, olive oil, soy sauce, garlic powder, curry, garam masala, spicy paprika and thyme. Whip it all up into a bowl and pour it all over the (scored, doesn’t it look so pretty?) veggies.

Roast in the oven on 200°C/400°F for about 20 minutes, or until they reached your desired level of tenderness or crispiness.

Cook your grain according to the packaging, I used a total of 100 grams of quinoa for 2 adults.

Now it’s time for the protein. CHICKPEAS!!!

Don’t you just love this wonderfully delicious and diverse legume? It makes great dips, falafels, goes excellent in salads or you can even season them and bake them up like nuts for a crunchy snack.

I made another spice blend using cayenne pepper, turmeric, smoky paprika, curry, salt, white pepper and a masala spice blend. But the only way to get the perfect bake is to make sure you dry the chickpeas completely after you’ve rinsed them. Then coat them with the spices and bake for about 25 minutes, less if you want less crunch.

Since each element of this vegan Buddha bowl was SO flavorful, I decided to skip the sauce this time around and let me tell you, the sauce would have taken away from the carefully planned spice profile.

Whenever I’m at a loss over what to make for dinner, I just grab a little of this and a little of that, and 45 minutes later you have a bowl full of yum!

Whatcha think?

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