If you love big bowls of goodness, this recipe is for you! Broccoli, kale, grape tomatoes, basil, red onions, and hemp seeds sit on a bed of quinoa and mung means--and it's all topped with a big dollop of smokey-creamy cashew dressing.
This bowl is, of course, open to customization. Depending on what you've got in your fridge and pantry, you can create a myriad of Buddha Bowl variations. Brown rice and even mashed sweet potato would make delicious bases while the contents of the produce section are your only limits when it comes to vegetable toppings. If I don't have broccoli on hand, I turn to Brussels sprouts or red cabbage (clearly, I'm obsessed with cruciferous vegetables!). This dish would also be superb with delicata squash, bell peppers, and snow peas.
No matter how you personalize this bowl, you'll be getting a large dose of fiber, plant protein, antioxidants, healthy fats, and essential vitamins.
This bowl is, of course, open to customization. Depending on what you've got in your fridge and pantry, you can create a myriad of Buddha Bowl variations. Brown rice and even mashed sweet potato would make delicious bases while the contents of the produce section are your only limits when it comes to vegetable toppings. If I don't have broccoli on hand, I turn to Brussels sprouts or red cabbage (clearly, I'm obsessed with cruciferous vegetables!). This dish would also be superb with delicata squash, bell peppers, and snow peas.
No matter how you personalize this bowl, you'll be getting a large dose of fiber, plant protein, antioxidants, healthy fats, and essential vitamins.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup dry quinoa
- 1 cup mung beans (canned or already cooked)
- 1/2 red onion, cut into rounds
- 2 small garlic cloves
- 1/4 cup water
- 1/4 cup coconut milk
- 1 tablespoon miso paste
- 1/2 cup raw cashews
- juice of one lemon
- 1/2 teaspoon smoked paprika
- 1 head broccoli florets
- 1/2 bunch kale, torn into small pieces
- 2 tablespoons (divided) tamari
- 1 cup grape tomatoes, halved
- large handful basil, cut in chiffonade
- 2 tablespoons hemp seeds
- 2 tablespoons (divided) coconut oil
- salt and pepper to taste
Directions
1. Prepare the cashew dressing. Blend water, coconut milk, miso paste, raw cashews, and smoked paprika until smooth and creamy. Set aside.
2. Prepare the quinoa according to package directions. Once the quinoa is nearly finished cooking, mix mung beans with the quinoa to warm them. Stir in 1 tablespoon of tamari.
3. In a large skillet, warm one tablespoon coconut oil over medium heat. Sauté onions for five minutes or until they begin to soften. Remove from heat and set them on a plate.
4. Add another tablespoon of coconut oil to the same skillet and replace over medium heat. Sauté kale and broccoli for 5-10 minutes, depending on how you like them cooked. Stir in one tablespoon of tamari.
5. Transfer the quinoa and beans to bowls. Top with kale, broccoli, and onions. Next, top with halved grape tomatoes, basil, hemp seeds, and a big dollop of cashew dressing.
2. Prepare the quinoa according to package directions. Once the quinoa is nearly finished cooking, mix mung beans with the quinoa to warm them. Stir in 1 tablespoon of tamari.
3. In a large skillet, warm one tablespoon coconut oil over medium heat. Sauté onions for five minutes or until they begin to soften. Remove from heat and set them on a plate.
4. Add another tablespoon of coconut oil to the same skillet and replace over medium heat. Sauté kale and broccoli for 5-10 minutes, depending on how you like them cooked. Stir in one tablespoon of tamari.
5. Transfer the quinoa and beans to bowls. Top with kale, broccoli, and onions. Next, top with halved grape tomatoes, basil, hemp seeds, and a big dollop of cashew dressing.
Related: Vegan Bibimbap (Mixed Rice Bowl)
Vegan Tex Mex Bell Pepper Burrito Bowl
Vegan Garden Glass Noodle Bowl
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Photos: Mary Hood Luttrell
