Vegan High-Protein Buddha Bowl with Vegan Meatballs and Colorful Veggies
Ingredients
- 100g Vegan Meatballs (e.g., @vegiedelights)
- 1 tbsp Pumpkin Seeds
- 1 cup Cauliflower
- 1 cup Cauliflower Florets
- 1/2 cup Red Cabbage
- 1 tbsp Alfalfa Sprouts
Preparation
Preheat your oven to 375°F (190°C).
Place the vegan meatballs on a baking sheet and bake according to the package instructions until they're heated through and slightly browned.
While the meatballs are baking, heat a skillet over medium heat. Add the pumpkin seeds and toast them for a few minutes until they start to turn golden and fragrant. Set them aside.
In the same skillet, add a small amount of oil and sauté the cauliflower florets until they're tender and slightly browned. Remove from the skillet and set aside.
In the same skillet, sauté the red cabbage until it's slightly softened but still has a nice crunch. Remove from the skillet and set aside.
Assemble your Buddha bowl by arranging the cauliflower florets, sautéed red cabbage, vegan meatballs, and alfalfa sprouts in separate sections within the bowl.
Sprinkle the toasted pumpkin seeds over the top.
Drizzle your favorite dressing or sauce over the bowl if desired.
