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    Home Β» Recipes Β» vegetable buddha bowl, high-protein and vegan friendly

    vegetable buddha bowl, high-protein and vegan friendly

    Mar 26, 2021 · Leave a Comment

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    with a lemon tahini drizzle on top

    filled with tons of delicious and nutritious vegetables, this vegetable buddha bowl recipe is not only good for you but it is simple and easy to meal prep for the week.

    IT IS OFFICIALLY SPRING y'all! i can already feel it in the air (especially since i've been in florida for the past month). we're all more upbeat and ready to take on days with the sun shining above us. however, we are also ready to focus on incorporating more whole foods into our diet, right? if you're like me and struggle to make time to cook during busy days...this vegetable buddha bowl is for you! are you constantly in a time crunch during the week and need something nutritious to get you through the day? this recipe will be a life (and time) saver! or you might just be craving a delicious bowl filled with tons of veggies. and i LOVE that! you can easily meal prep the ingredients for this vegetable buddha bowl on the weekend and then throw it all together during the week.

    this bowl features one of my favorite plant-based snacks, Bada Bean Bada Boom, broad beans! They are high in protein and the perfect addition to give this bowl some extra crunch. they offer so many different flavors, both sweet and savory. my favorite ones to use in this bowl are the garlic & onion, sea salt or the everything bagel. but you really can't go wrong with any of them!

    another one of my favorite parts about this bowl is the variety of textures. you get the crunch from the broad bean snacks, as well as from the tofu. the roasted broccoli is perfectly crisp on the outside which contrasts the fresh cherry tomatoes and spinach, which add lightness to the dish. this vegetable buddha bowl is so easy to prep each of these ingredients ahead of time for when you're extra busy during the week. you'll have a healthy meal that's not only good for you but tastes good tool!

    let's get cooking, shall we?

    Vegetable Buddha Bowl

    vegetable buddha bowl with a lemon tahini dressing

    filled with tons of delicious and nutritious vegetables, this recipe is not only good for you but it is a simple and easy recipe to meal prep for the week.
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Main Course, Salad, Snack
    Servings 5 servings

    Ingredients
      

    • 1 bag spinach
    • 1 package tofu, extra firm pressed and cubed
    • 1 bag frozen broccoli
    • 5 bags bada bean snacks optional, i use one bag per serving to add a good crunch factor
    • 1 cup sliced cherry tomatoes
    • ΒΌ cup tahini
    • 2 tbsp lemon juice
    • Β½ cup roasted sunflower seeds my favorite are the roasted + unsalted sunflower seeds from trader joe's

    Instructions
     

    • prepare the tofu : place the tofu in between two paper towels then add a heavy item right on top for about 20 minutes to get out the excess water. i like to use a big pot / pan when doing this
    • preheat oven to 400 degrees F
    • add foil to a baking sheet and spread the frozen broccoli in an even layer
    • drizzle olive oil and mix until all are coated
    • roast in the oven for 20 minutes then flip
    • at this point you can also add your cubed tofu onto the tray as well
    • put back into the oven for 10 minutes, flip the tofu and then bake for another 5 minutes
    • let cool slightly
    • combine the tahini and lemon juice until fully incorporated. you can also add in a little bit of water to thin out the dressing depending on your desired texture
    • once the tray is cooled slightly. grab your bowl and add in the spinach, roasted broccoli, sliced cherry tomatoes, crispy tofu, bada beans and sun flower seeds
    • drizzle on the dressing and ENJOY!
    Keyword buddha bowl, easy meal prep, healthy dinner, healthy lunch, roasted broccoli, roasted vegetables, salad, vegan dinner, vegan lunch, vegan meal, vegan recipe, vegetarian dinner, vegetarian lunch, vegetarian meal

    notes

    • you can add or subtract ingredients based on your personal preferences / allergies. a great addition would be some roasted sweet potato or sautΓ©ed onions.
    • sub any seeds / nuts depending on preference, i love the roasted sunflower seeds for both their flavor and size
    • the broad beans and tofu tag team to make this a high protein meal, perfect if you're vegan / plant-based
    • add roasted garlic to the lemon tahini dressing if you're a garlic lover like myself
    • if you liked this recipe, you will also like my roasted vegetable wild rice bowl and lentil bolognese
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    Hi, I'm Jes!

    i love all things food and travel. i'm guessing you do too since you're on this page, and i'm so glad you are here! i hope to inspire you to book that flight, try out some new food spots or make a new recipe.

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    CHICKEN SAUSAGE PASTA 🌿🍝 Make this quick an CHICKEN SAUSAGE PASTA 🌿🍝

Make this quick and easy pasta dish in 30 minutes! It’s filled with protein, healthy fats and carbs to be a delicious and well rounded meal. #busynightseasydinnerswithpremio # ad

Ingredients 
- 2 tbsp olive oil 
- 12 oz cherry tomatoes 
- 1 package premiofoods Italian Chicken Sausage 
- 8 oz small pasta
- 6 oz can tomato paste 
- 2 cups vegetable stock 
- 1/2 cup milk 
- 1/4 cup grated parmesan 
- fresh basil (for topping) 

Directions 
1. Heat the olive oil over medium heat then add in the tomatoes 
2. Cook the tomatoes until they become soft and blistered 
3. Press on the tomatoes with a spoon to release the tomatoes juice 
4. Remove the Premio Sweet Italian Chicken sausage from the casing and add to the pan 
5. Chop the sausage into tiny pieces until cooked 
6. Mix and then add the tomato paste 
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12. Enjoy!

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Ingredients
- 1/3 cup safeandfair β€˜s NEW Huckleblueberry Granola
- 1/2 cup blueberries (I used frozen)
- 2 tablespoons all purpose flour
- 1 tablespoon granulated sugar
- ΒΌ teaspoon baking powder
- β…› teaspoon kosher salt
- 2 tablespoons milk

Directions
1. Preheat the oven to 375 degrees F
2. Add about 1/2 of the safeandfair granola on the bottom of a small ramekin or oven safe dish
3. Cover with the blueberries 
4. Make the batter by combining the remaining ingredients 
5. Add dollops of the batter on top of the blueberries leaving a few pockets
6. Top for the remaining granola
7. Bake in the oven for 30-35 minutes
8. Enjoy on its own or top with some ice cream 🍦

 safeandfair β€˜s NEW Huckleblueberry Granola is perfect in recipes like this, apple crisp, pies, tarts and more! It’s the perfect addition to your fall baking this season πŸ‚

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They have multiple flavors to choose from so that you can choose whichever you’re craving that day. 

All you need to do is pop it in the microwave and TA-DA πŸͺ„ breakfast is served! 

The eggs come out soft and fluffy and pair perfectly with the cheese and other mix-ins. 

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Ingredients

for the filling
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- 1 tsp cornstarch
- 1 tsp granulated sugar

for the crumble
- 2 tbsp gluten free / regular all purpose flour
- 2 tbsp rolled oats
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Bake at 350 degrees F for 25-30 min

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Making pizza from scratch has never been easier thanks to kingarthurbaking pizza flour! This is the perfect recipe when you’re craving pizza and want to add all your favorite toppings. 

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2 cups (232g) King Arthur β€˜00’ Pizza Flour 
1/8 teaspoon instant yeast or active dry yeast 
1/2 teaspoon granulated sugar 
1 1/4 teaspoons (8g) salt 
3/4 cup (170g) water, lukewarm, (105Β° to 115Β°F) 

DIRECTIONS 
1. To make the dough: Meausure your flour by gently spooning it into a cup, then sweeping off any excess. 
2. In a medium bowl, mix the dry ingredients, then add the water. Stir until just combined, making a rough but cohesive dough. 
3. Cover the bowl and allow the dough to rise at room temperature overnight, for at least 12 hours and up to 24 hours. 
4. Preheat the oven to 500Β°F to 550Β°F (if it goes that high) for at least 30 minutes prior to putting the pizza in. 
5. Time to shape the dough! Divide the dough into two pieces. Stretch and fold it, as follows: holding onto the dough at both ends, pull one end away from the other, then fold it back onto itself. Repeat on the other side. Be sure to keep your hands floured as you work. 
6. Next, pull the ends of the dough towards the middle, then turn it over. 
7. Place both pieces of dough in a floured bowl and cover for 45 minutes to 1 hour to rise. 
8. Next, stretch the dough into a 10” to 12” circle. If the dough is at all sticky, use more flour. 
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10. I used classic pizza sauce, pizza seasoning, thin-sliced pepperoni and fresh mozzarella. 
11. Bake for 6-7 minutes or until cheese is melted 
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Ingredients
β€’ 8 oz bag of spinach
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β€’ 1 small red onion, diced
β€’ 1/2 cup slivered almonds
β€’ 1 lemon, juice only (for reading after all ingredients are in the bowl)

Directions
1. Roast your sweet potato chunks at 400 degrees F for 35-40 minutes
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HOW TO MAKE
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There’s no better way to celebrate #nationalhoneymonth than with a delicious cake made with localhivehoney ! Here’s how you can make it - 
 
INGREDIENTS
- 6 tbsp salted butter, softened
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- 1/4 cup ricotta, room temperature
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- 1 tsp baking powder
- 1/4 tsp baking soda
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FOR THE HONEY GLAZE
- 1/2 cup powdered sugar
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DIRECTIONS
1. Start by combining your wet ingredients in a large mixing bowl
2. Gold in the dry ingredients until just combined 
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