My friend, Amanda, is an amazing woman and a goddess-in-waiting. She runs a healthy, whole-foods meal delivery service – MVP meals – as well as a food stand at our local farmers’ market. This week, I helped her put on a set vegan menu for a special event. For my lunch break she whipped up one of her Zen Buddha Bowls for me. Because the original Buddha bowl isn’t vegan, Amanda had to make some substitutions and deletions for me.
So I’ve created a vegan version of the dish and it’s colourful, nourishing, satisfying, and amazing… a lot like spending time with Amanda.
Ingredients to make 2 big bowls
For the power bowl
3-4 cups spinach leaves, washed, dried and torn into bite-sized pieces
1 cup blueberries washed and dried
1/3 cup uncooked quinoa or 3/4 cup cooked quinoa
¾ cup cooked chickpeas (about ½ can drained and rinsed)
1 carrot cleaned and made into ribbons using a vegetable peeler
OR use one raw beet, peeled and grated
1 large navel orange washed but not peeled
2-3 Tbsp pumpkin seeds
For the dressing
1 Tablespoon orange zest (from the navel orange)
1/3 cup tahini
1/3 cup plain vegan yogurt
2 Tbsp warm water
1 Tbsp maple syrup
1 tsp dijon mustard
Pinch sea salt
Juice of ½ lemon
For the power bowls
Rinse the quinoa and put it in a small pot with 1 cup of water. Bring the pot to a boil, then let the quinoa simmer covered for about 15 minutes until all the water is absorbed. Once the quinoa is cooked, let it cool down to at least room temperature.
Use a knife to peel the orange you grated for its zest. Peel the orange so that all the bitter, white pith is removed and cut the orange into bite-sized segments.
Place half the spinach in one large bowl and the other half of the spinach in a second large bowl.
Divide the remaining power bowl ingredients between the two large bowls.
For the dressing
Whisk all the dressing ingredients together and serve drizzled over the power bowls.
Eat, enjoy! Go forth and be amazing!