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Vegan Buddha Bowl

This Vegan Buddha Bowl has all the goods. Everything from quinoa, baked purple sweet potato, amino baked mushrooms, avocado, hemp seeds, micro herbs all drizzled with a lemon tahini sauce. As trust me on this one - the tahini drizzle, is a must!
Buddha Bowls, or as some like to call Macro Bowls are the perfect way to get in a variety of colorful veggies, and easily gets your meal to that Eat The Rainbow status. Every bite is different, and you never end up with a boring forkful. This Vegan Buddha bowl is also a great dinner option when you have a bunch of veggies in the fridge that need using up. Just throw them all on a baking tray and pop them in the oven.

Time: 10 min, Serves: 2  


1 medium sweet potato (purple of regular)
1 tbsp. melted coconut oil
2 tsp paprika
1 tsp pink salt
1 punnet of whole brown mushrooms
2 tbsp. bragg liquid aminos (or coconut aminos)
1 romaine lettuce head
1 zucchini
1/2 large avocado
1/2 cup micro herbs
2 tbsp. hemp seeds
1 cup cooked quinoa
2 tbsp. tahini ( SoCo Tahini)
Juice from 1 lemon
Freshly cracked black pepper


Preheat oven to 375 F bake.
Prepare all your fresh produce by washing thoroughly under cool water. Set aside.
Peel your sweet potato and cut into 1/2 cm slices.
Place sweet potato in a zip lock bag with the coconut oil, paprika, and salt. Seal bag and shake ingredients around until sweet potato is completely coated in spices.
Lay out sweet potato onto a lined baking tray, and bake for 37 minutes, total. After 30 minutes’ flip over each piece and bake for a further 7 minutes.
15 minutes in to your baking time, Prepare your mushrooms and zucchini for baking.
Cut the mushrooms in half, place in a bowl and toss with the liquid aminos. Lay out on one side of a large baking tray.
Cut your zucchini into 1 cm thick slices and lay on the other side of the baking tray
Bake for 15 minutes.
Roughly chop your romaine and evenly place on the bottom left of each bowl, then spoon your quinoa mix on the bottom right.
Cut your avocado into quarters and evenly slice each quarter, place on top of the romaine.
Sprinkle the hemp seeds over the avocado.
Lay out your micro herbs next to the avocado, still on top of the romaine.
Prepare your tahini drizzle by mixing the tahini with lemon juice and 2-3 tbsp. water. Set aside.
Once veggies are cooked, lay out your zucchini, sweet potato and mushrooms on top of the quinoa.
Drizzle the tahini sauce on top.
Season with some black pepper, and enjoy.

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