The Recipe Critic · by Melanie Dueck
Vegan Buddha Bowl
NUTRITION · PER SERVING30M COOK
CAL 34%·PRO 53%
CARBS 71G42% OF CAL
21G FIBER0G ADDED13G INTRINSIC38G OTHER13G TOTAL SUGAR
FAT 36G48% OF CAL
4G SAT32G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful grain bowl with quinoa, fresh vegetables, avocado, seeds, and creamy balsamic dressing. A well-balanced vegan meal for warm weather.
mainamericanbowlgrain bowl🌀 blendergluten freevegetarian
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup quinoa
- 2 cups water
- ½ teaspoon salt
- 8 cups baby spinach
- 1 drained and rinsed can chick peas
- 4 peeled carrots
- 1 sliced English cucumber
- 1 ½ cups halved grape tomatoes
- 1 large sliced avocado
- ¼ cup sunflower seeds
- 8 chopped basil leaves
- 3 tablespoons olive oil
- 3 tablespoon balsamic vinegar
- 3 tablespoon vegan mayonnaise, (Or plain yogurt)
- 1 teaspoon Dijon mustard
- 1 clove garlic
- ¼ teaspoon kosher salt
- fresh cracked black pepper
At a glance
PER SERVING · TIME 30M
CAL 34%·PRO 53%
CARBS 71G42% OF CAL
21G FIBER0G ADDED13G INTRINSIC38G OTHER13G TOTAL SUGAR
FAT 36G48% OF CAL
4G SAT32G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1155mg
- Total sugar
- 13g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3526mg
- Calcium
- 399mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1155MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.