Meatless Monday – Spring Green Buddha Bowl

Spring is finally here! Even though the weather hasn’t caught on yet (it snowed here on the first day of Spring), that’s not going to stop me from munching on some fresh seasonal veggies in a big, green Buddha Bowl. The beauty of the Buddha Bowl is that when I pass the recipe on to you, it’s really more of a suggestion. You can create your own bowl based on whatever ingredients you like, are in season, or you have on hand.

spring green buddha bowl #vegan #vegetarian #glutenfree #meatlessmonday

Here’s the breakdown on my Green Spring Buddha Bowl

These are the components of a Buddha Bowl:

  • Grain – Quinoa
  • Raw Veggies – Spinach and Avocado
  • Cooked Veggies – Roasted Asparagus
green buddha bowl

Nothing says Spring like fresh asparagus.

  • Plant Protein – In this bowl the grain serves as the grain and the protein, since quinoa is a great source of protein. Other plant proteins are things like beans or tofu.
  • Dressing – I used this amazing Hollyhock dressing that I’m currently obsessed with but you can use any dressing you like.
  • Extras – Sliced Almonds

You can use as many or as few of each component as you want.  I was in the mood for something simple, fresh and healthy so I just used a few ingredients.  This gorgeous green bowl was certainly not lacking in flavor, though.

green buddha bowl

The roasted asparagus in this bowl screams Spring, and tastes amazing because it’s lightly roasted with garlic. My only regret is that I didn’t sprinkle some chopped scallions over the top of the bowl.  They would have added more green color and fresh Spring flavor – next time.

spring green buddha bowl #vegan #glutenfree #vegetarian #meatlessmonday

5.0 from 1 reviews
Green Spring Buddha Bowl
 
Prep time
Cook time
Total time
 
You can follow this recipe exactly, or use it as a guideline for putting together your own Buddha Bowl.
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 1 serving
Ingredients
  • ½ cup uncooked quinoa
  • 1 cup vegetable broth
  • Baby spinach leaves
  • Half an avocado, chopped
  • Several pieces of asparagus
  • 1 large clove garlic, chopped
  • 1 tablespoon olive oil
  • Dressing of your choice
  • Handful of sliced almonds
Instructions
  1. Boil vegetable broth, then add quinoa, bring to a simmer, cover and cook about 15 minutes
  2. While quinoa cooks, put asparagus spears on a baking sheet, sprinkle with garlic and drizzle olive oil over. Cook in 350 degree oven for about 15 minutes.
  3. To assemble bowl, put cooked quinoa in the bottom, cover with some baby spinach leaves, add a few spears of roasted asparagus, and the chopped avocado.
  4. Drizzle with dressing of your choice and sprinkle some sliced almonds over top.

This bowl is as healthy as it is green.  It’s gluten free, vegan, and packed with plant based protein. The different flavors and textures in this fresh Spring bowl make this more than a meal – it’s an experience.  Enjoy each bite slowly and deliberately to nourish your body and delight your senses.

spring green buddha bowl #glutenfree #vegan #meatlessmonday

Buddha bowls are perfect for me because I am the only vegan in my family, although my family seems to perk up whenever I make one!  What will you put in your Buddha bowl this Meatless Monday?

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