Tyler McFarland on February 5, 2024
Updated on February 5, 2024 Found a mistake? Let us know!
Vegan Buddha Bowl Meal Prep Recipe
Looking for an easy and healthy meal prep option? Try this Vegan Buddha Bowl packed with Middle Eastern and Asian flavors, high in protein and fiber, and perfect for lunch or dinner.
Ingredients
Instructions
- Preheat the oven to 450°F (230°C).
- In a skillet, heat olive oil over medium heat and toast chickpeas with salt, pepper, cumin, garlic powder, turmeric, and chili flakes. Once toasted, remove from the pan.
- In another skillet, heat sesame oil over medium heat. Sear tofu with ginger powder, garlic powder, salt, and pepper until a golden crust forms on both sides. Set aside.
- On a baking sheet, toss sweet potatoes and broccoli with oil, salt, and pepper. Bake for 30 minutes.
- In a bowl, combine the ingredients for each sauce and divide into 4 small Tupperware containers.
- To assemble the bowls, fill four Tupperwares halfway with quinoa and the other half with brown rice. Layer the ingredients of each bowl on top.
- When ready to eat, pour the dressing over the bowls.
- Enjoy your meal!
Nutrition
| Protein | 27 grams |
| Fat | 34 grams |
| Calories | 818 calories |
| Sugar | 16 grams |
| Carbohydrates | 102 grams |
| Fiber | 19 grams |
This Vegan Buddha Bowl Meal Prep recipe is perfect for a light and healthy dinner or lunch.
It combines Middle Eastern and Asian flavors, and is suitable for those following a dairy-free, gluten-free, vegan or vegetarian diet.
With its high protein, low sugar, low fat, and high fiber content, it is both nutritious and satisfying.
The recipe is easy to make in under 1 hour, using basic kitchen appliances such as a sauté pan and a baking pan.
Ideal for weeknight dinners or special occasions, this recipe can be prepared in advance and stored in Tupperware for convenient meal planning.
Enjoy this delicious and wholesome dish!
Be sure to check out these recipes as well:
- Vegan Rosemary Roasted Sweet Potatoes
- Vegan Meatless Sloppy Joes
- Vegan Banana Berry Fruit Salad
- Vegan Raspberry Pink Lemonade
- Vegan Sweet Potato Fries
- Vegan Rainbow Fruit Salad With Honey Lime Dressing
I’m Tyler McFarland, the editor and main author here. When I first went vegan 13 years ago, convenience products like veggie burgers and soy milk were a lot harder to find. Now they’re everywhere!