Buddha Bowls || 20 Minute Vegan Meal Prep

quinoa

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious while white rice is often less expensive.

avocado

🥗Healthier: mashed banana

💰Cheaper: cooked sweet potato

Mashed banana provides creaminess while sweet potato adds sweetness.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and often cheaper than canned chickpeas.

hummus

🥗Healthier: yogurt

💰Cheaper: mashed beans

Yogurt offers creaminess with fewer calories, while mashed beans are budget-friendly.

Preheat the oven to 400 degrees.

Start cooking 2 cups of quinoa with 4 cups of water, bring to a boil and cover.

Cut asparagus in half and place on a baking tray.

Drizzle asparagus with olive oil, salt, and black pepper, then toss to coat.

Roast asparagus in the oven.

Chop mushrooms and sauté them in a pan.

Cut tomatoes in half.

Prepare homemade hummus by blending 2 cans of rinsed and drained chickpeas with the juice of half a lemon, salt, pepper, cumin, and 3 tablespoons of olive oil.

Blend hummus until smooth, adding water as needed for consistency.

Once quinoa is cooked and water is absorbed, remove from heat.

Layer quinoa in a bowl, followed by thawed frozen peas, sautéed mushrooms, and roasted asparagus.

Add lemon wedges and any leftover hummus on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens