Mediterranean Vegan Buddha Bowls
Meal prep is a dream with this amazingly colorful Mediterranean Vegan Buddha Bowl Recipe! This vegan meal is packed with delicious plant-based ingredients like roasted sweet potato, quinoa tabouli, and a homemade hummus making it high in protein and fiber!
Prep 30 minutes
Cook 30 minutes
Total 1 hour
Fat 18
Carbs 69
Protein 14
Yield 4
Ingredients
Quinoa Tabouli
- Head over to our Quinoa Tabouli Post for the whole recipe!
Roasted Sweet Potatoes
- 1 large sweet potato chopped into 1-inch squares
- 2 garlic cloves smashed and minced
- 1/2 tablespoon olive oil
- salt and pepper to taste
Instructions
- First, prepare quinoa tabouli and place in the refrigerator for later.
- Next, preheat the oven to 400ºF.
- Place sweet potatoes on baking sheet and drizzle with olive oil. Season with minced garlic, salt, and pepper and toss with your hands.
- Place sweet potatoes in oven and roast at 400ºF for 25-30 minutes.
- While sweet potatoes are roasting, prepare your hummus. Place all ingredients for the hummus in a high powered food processor. Blend until smooth.* Set aside.
- Remove sweet potatoes from the oven.
- Evenly distribute sweet potatoes, quinoa tabouli, and hummus in between bowls or meal prep containers. Enjoy!
Tips & Notes
*If hummus is too thick or not smooth enough, add olive oil or a little bit of water and blend again until smooth.
Watch it
Nutrition Facts
Calories: 489kcal | Carbohydrates: 69g | Protein: 14g | Fat: 18g | Fiber: 11g | Sugar: 7g