The day before grocery day, if you have a planned day that is, can be a little tricky when it comes to finding a well-balanced and delicious meal. We’ve all been there, right?
Sometimes figuring out meals when the fridge and pantry is light on offerings can feel a lot like the movie Friday, there’s not a lot of things that go together. Who says things have to go together? Grab what you’ve got and turn it into a healthy and delicious Buddha bowl.
This is my everything-but-the-kitchen-sink Vegan Buddha Bowl.
The best thing about this vegan Buddha bowl? It doesn’t matter if you only a little bit of a lot of different ingredients. Grab a sheet pan, season it all and pop it in the oven for 30 to 40 minutes, for a quick and easy sheet pan Buddha bowl.
Last night’s Buddha bowl included the following:
Mashed potatoes (with vegan butter and almond milk)
Sauteed kale & onions (with lemon juice)
Buffalo Spiced Tofu
Vegan Veggie Sticks (think of tasteless vegan mozzarella sticks)
Oven roasted oyster mushrooms
That’s it. The entire meal took about 40 minutes from start to finish because there were many different components but you could always just massage the kale with lemon and pickled shallot and set it aside.
Just think of this vegan buddha bowl recipe as a starting point for how to work with not a lot of ingredients. You can take a bunch of vegetables and roast them in the oven, served on a bed of your favorite grain. There’s so much you can do that doesn’t require you to pick up the phone and order out.
But hey, lucky you if there are vegan takeout options in your area.
What’s inside your favorite vegan Buddha Bowl?
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