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Vegan Buddha Bowl

Servings: 4
Calories: 321kcal
Author: Ligia Lugo

Ingredients

  • 1 cup Chickpeas cooked
  • 3 1/2 oz Tofu cut into cubes
  • 3 slices Beets Medium
  • Olive Oil to taste
  • Sea Salt to taste
  • 1/2 cup Agave Syrup
  • 1/4 cup Hot Sauce
  • 1 tbsp Soy Sauce low-sodium
  • 1/4 tsp Sea Salt
  • 2 tsp Garlic Paste
  • Lime Juice to taste
  • 2 cups Red rice cooked
  • 1/2 cup Red Cabbage Shredded
  • 1/2 cup Radishes sliced
  • 2 Cherry Tomatoes sliced
  • 1/4 Avocado sliced
  • handful Arugula chopped
  • hemp seeds, Sesame seeds to taste

Instructions

  • Preheat the oven to 400°F.
  • Arrange tofu, beets, and chickpeas over a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with some sea salt to taste. Roast for 20 minutes
  • Meanwhile, in a small bowl, combine agave syrup, hot sauce, soy sauce, sea salt, and garlic paste. Drizzle some lime juice to taste and mix well
  • Arrange the ingredients over a bowl with red rice and serve with the sweet chili sauce

Nutrition

Calories: 321kcal | Carbohydrates: 60g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 1104mg | Potassium: 390mg | Fiber: 6g | Sugar: 23g | Vitamin A: 958IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 2mg
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