Inspired Vegan Buddha Bowl Lunch
Ingredients
- spinach
- salad leaves
- red cabbage
- carrot
- sugar snap peas
- hemp seeds
- radishes
- puy lentils
- avocado
- cucumber
- kale and spinach pesto
- kale crisps with smoked salt and nutritional yeast
- chickpeas cooked in smokey tomato sauce
- sprouted grain bread
Preparation
Prepare kale crisps by baking kale leaves with smoked salt and nutritional yeast until crispy
Cook chickpeas in smokey tomato sauce until heated through and flavorful
Assemble the base of the bowl with spinach and salad leaves
Add red cabbage and carrot to create a coleslaw-like element
Incorporate sugar snap peas, hemp seeds, radishes, puy lentils, avocado, and cucumber into the bowl
Drizzle kale and spinach pesto over the assembled ingredients
Top with kale crisps and the cooked chickpeas for texture and flavor
Serve with a slice of sprouted grain bread on the side