(pictured: Basic Buddha Mediterranean Bowl; see notes for method)
Recipe from Fast & Easy Vegan Cookbook by JL Fields.
Make It Ahead: Batch cooking is your best friend for Buddha bowls. Any legume partnered with vegetables and grains (or starches, like sweet potatoes or parsnips) qualifies. That’s why every weekend I prepare a batch of beans and a batch of grains or starch vegetables; during the week I can reheat and quickly assemble a tasty bowl with a steamed, roasted, or sautéed veggie and a little sauce or dressing.
Oil-free option: Use 1 tablespoon vegetable broth instead of the oil and use Simple Vegan Sour Cream or omit.
Soy-free option: Use a soy-free vegan sour cream.
THREE FLAVOR-BOMB BOWLS