Happy Sunday, everyone! Today’s recipe is one of my favorite types of bowls – a vegan buddha bowl – that is named thusly after the food in the bowl piling up to look like buddha’s belly! Well, this bowl may not look exactly like that, but you get the idea.
But having an abundance of food like this really makes me stop and think about how grateful I am to even have food; never having to worry about where my next meal is coming from, or if I’ll have enough to eat. So many people in the world, and even in our country, do not have that luxury. Too many people. I wish I could help them all. And while my family tries to do our part by participating in our church’s food drive, it feels like it’s not enough.
As an individual, it can be really easy to feel powerless about changing the world. I had an argument on this very topic with one of my friends – he didn’t think that going vegan would help anything, and that the industry would just “keep going on” without him. Which, to an extent, is true. But the assertion that one person going vegan doesn’t make a difference is completely untrue. In a previous post, I talked about some chilling statistics:
- 795 million people in the world don’t have enough to eat, and
- We currently have enough food to feed 4 BILLION extra people, but it’s all going to livestock.
It seems like such an easy solution, right? Even if the world cut down on its meat consumption by a quarter – 25% – we would have enough food to feed those 795 million people going hungry. And if you think that YOU going vegan, or even vegetarian, as an individual doesn’t make a difference, I encourage you go to to this website: VegetarianCalculator.com. This amazing tool allows you to calculate how many animals you’ve saved by going vegetarian, AND how many pounds of CO2 you didn’t release into the atmosphere by doing so. The results may surprise you – it turns out individuals can make an incredible difference by going vegan/vegetarian. You are empowered to do so much more than you think; you are EMPOWERED to save the world! It’s an incredibly positive and hopeful message. Individuals can make a difference!
The Vegan Buddha Bowl
This vegan buddha bowl has it all - fluffy quinoa, crispy spiced chickpeas, and mixed greens, topped with a mouthwatering red pepper sauce! RECIPE UPDATED December 2017.
- 1 Cup Quinoa rinsed
- 2 Cups Water
- 1 1/2 Cups Cooked Chickpeas
- Drizzle Olive Oil or other neutral oil
- 1/2 Tsp Salt
- 1/2 Tsp Smoked Paprika
- 1 Tsp Chili Powder
- 1/8 Tsp Turmeric
- 1/2 Tsp Oregano
Red Pepper Sauce
- 1 Red Bell Pepper ribs and seeds removed
- 2 Tbs Olive Oil or other neutral oil
- Juice from 1/2 Lemon or more to taste
- 1/2 Tsp Pepper
- 1/2 Tsp Salt
- 1/2 Tsp Paprika
- 1/4 Cup Fresh Cilantro
- Mixed Greens
- An Avocado
- Sesame Seeds for Garnish
Start by cooking the quinoa. Bring 2 cups water to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.
Preheat oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15-20 minutes, or until desired doneness is reached. When done, remove from oven and let cool.
To make red pepper dressing, add all dressing ingredients to a blender (not a food processor) and blend on high until smooth. Taste, and adjust seasonings to your preference.
Finally, assemble the buddha bowls. In two bowls, add quinoa, mixed greens, avocado, and chickpeas. Drizzle everything with red pepper sauce, and sprinkle with sesame seeds.
Song of the Day:
Man in the Mirror – Michael Jackson
If you made this buddha bowl, be sure to tag it with #wellandfull on Instagram so I can see your take on the recipe! :)