This Vegan Buddha Bowl with Spicy Peanut Dressing is a sure fire way to fill your belly with a mass of healthy nutrients and have a great tasting lunch this Veganuary too.
Post originally published in 2017
Happy New Year friends!!! To celebrate, I’ve remade this gorgeous Vegan Buddha Bowl with Spicy Peanut Dressing for Veganuary!
I also made a fun little YouTube video in Myrtle the Campervan if you fancy taking a peek :)
This recipe is perfect if you’re new to the world of vegan food (or trying to convince a hardened meat eater that Vegunary is a good idea).
It’s bright and colourful, and each bite is interesting in taste and texture.
And that spicy peanut sauce is… the… BOMB!
The base to this vegan Buddha Bowl is made from pre-cooked quinoa, which takes just a few minutes to cook. Giving you just enough time to mix up that yummy peanut dressing.
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Simply cook the quinoa from scratch (or use a pre-cooked version if you’re short on time), top with the toppings and drizzle with that spicy peanut sauce. So quick. So easy. SOOOO tasty!
If you’re making extras for a packed lunch or extra meal, let the quinoa mix cool thoroughly before adding the veggies. This yummy vegan buddha bowl will then happily sit in your fridge for a day or two, until you’re ready to devour. I’d keep the avocado whole until you’re ready to eat to stop it going too yucky.
And finally, if this vegan Buddha bowl becomes a regular on your menu plan, why not try swapping out the spicy peanut sauce for this tahini sauce once in a while? It’s soooooo good!
Please do let me know if you give this vegan Buddha bowl a try. I’d love to know what you think!
Vegan Buddha Bowl with Spicy Peanut Dressing
- 2 tsp coconut oil
- 50 g green beans diced
- 250 g quinoa ready to eat/cooked
- 200 g sweetcorn from can, drained
- 200 g red kidney beans from can, drained
- 1 avocado sliced
- 1 handful watercress
- 40 g cashew nuts
- 1 tbsp sesame seeds
- 1 lime quartered
- 1 tbsp smooth peanut butter
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar red or white wine vinegar would both work well
- 1 tbsp sesame oil olive oil would be fine too
- 1 tsp agave syrup or sugar
- 1 tsp Sriracha or hot chilli sauce to taste less, or more, to suit taste
Heat a skillet or saute pan over a medium heat.
Add the coconut oil and green beans, and cook for 30-60 seconds.
Pour in the cooked quinoa, red kidney beans and sweetcorn. Stir well and cook for 3 to 4 minutes or until the beans are just how you like them.
Meanwhile, mix the dressing ingredients together and taste, adding more sriracha if necessary.
Divide the quinoa between two bowls, then top with the avocado, watercress, cashew nuts, sesame seeds and the juice of 1/4 of a lime.
Serve with the spicy peanut dressing, and enjoy!
This Vegan Buddha Bowl with Spicy Peanut Dressing recipe came to be after I was challenged by Iceland to create a nutritious and tasty vegan meal. And as a great starting point I could use any of the products from their frozen superfood range.
I plumped for their Zesty Bean Quinoa which contains a bunch of powerhouse ingredients. Perfect for soothing and nourishing after the excesses of Christmas.
The more I use Iceland products, the more impressed I become at their core messages and quality standards. This little bag of quinoa for example only contains ingredients that you would find in your own kitchen. Real foods like lemon zest, parsley and garlic. I don’t know about you but I’ve come to expect pre-made food to be loaded with preservatives and artificial everything.
I guess as frozen food is preserved by the freezer, Iceland can focus on the real food instead of the man made additives to lengthen the shelf life. Go figure.
Huge thanks to Iceland for sponsoring this recipe thereby allowing me to continue bringing you tasty content, for free! As always all thoughts (and leftovers!) are my own.