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

  1. Prepare kale crisps by baking kale leaves with smoked salt and nutritional yeast until crispy

  2. Cook chickpeas in smokey tomato sauce until heated through and flavorful

  3. Assemble the base of the bowl with spinach and salad leaves

  4. Add red cabbage and carrot to create a coleslaw-like element

  5. Incorporate sugar snap peas, hemp seeds, radishes, puy lentils, avocado, and cucumber into the bowl

  6. Drizzle kale and spinach pesto over the assembled ingredients

  7. Top with kale crisps and the cooked chickpeas for texture and flavor

  8. Serve with a slice of sprouted grain bread on the side

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