About the Recipe
This Vegan Gluten-Free Rainbow Buddha Bowl is a colorful and nutrient-rich meal featuring a variety of plant-based ingredients. Packed with protein from quinoa and edamame, healthy fats from avocado and pumpkin seeds, and an abundance of vitamins and minerals from the veggies, it's a wholesome and satisfying dish. The creamy ranch dressing adds a delightful flavor and creaminess to tie the bowl together. Enjoy a vibrant and nourishing meal that's as pleasing to the eyes as it is to the palate.
Ingredients
Ingredients:
● 1 cup cooked quinoa
● 1 cup cooked edamame
● 2 cups baby spinach, washed
● 1 avocado, sliced
● 1/4 cup pumpkin seeds
● 1 small cucumber, sliced
● 1 cup purple cabbage, thinly sliced
● 1 large carrot, julienned
Vegan Creamy Ranch Dressing:
● 1/2 cup vegan mayonnaise
● 1/4 cup unsweetened plant-based milk
● 1 teaspoon apple cider vinegar
● 1 tablespoon fresh dill, chopped
● 1 tablespoon fresh chives, chopped
● 1 teaspoon garlic powder
● Salt and pepper to taste
Preparation
Arrange the cooked quinoa, edamame, baby spinach, avocado slices, pumpkin seeds,
cucumber slices, purple cabbage, and julienned carrot in two serving bowls.
For the vegan creamy ranch dressing, in a bowl, whisk together vegan mayonnaise,
plant-based milk, apple cider vinegar, chopped dill, chopped chives, garlic powder, salt, and pepper until smooth.
Drizzle the creamy ranch dressing over the rainbow Buddha bowls or serve it on the side.
Nutritional Information
● Protein: 14g
● Fats: 23g
● Fiber: 11g
● Carbohydrates: 48g
● Sugar: 7g
● Calories: 460