Summer Vegan Buddha Bowls | 7 Easy Vegan Recipes

Make yummy and refreshing light summer meals with these easy and healthy vegan buddha bowls! The salad bowls are filled with green leafy veggies and herbs. Serve them along with roasted red peppers, roasted potatoes, hummus and falafel balls. Flavor them with your favorite seasonings for added taste. Serve with a healthy fruit smoothie to complete your meal.

1. Tabbouleh And Roasted Potatoes Salad

Ingredients:

Tabbouleh:

• 2 cups water
• 1 cup bulgur wheat
• 2-3 tsp chopped mint
• 2-3 tsp chopped coriander
• 2-3 tsp chopped parsley
• 5-6 cherry tomatoes (diced)
• 1/2 medium cucumber (diced)
• juice of 1/2 lemon
• pink salt and black pepper to taste

Sweet Red Peppers:

• 2 large sweet red peppers
• 1-2 tbsp olive oil
• 1-2 tbsp minced parsley
• black pepper to taste

Roasted Potatoes:

• 5-6 small potatoes
• 1-2 tbsp olive oil
• salt and black pepper to taste
• a sprinkle of rosemary
• a sprinkle minced spring onions
• a sprinkle minced parsley

• avocado slices
• some lettuce

Instructions:

Tabbouleh:

Set a pot with 2 cups of water over medium-high heat.
Let it boil.
Once it boils, add 1 cup of bulgur wheat.
Let it cook until water reduces.
Transfer to a bowl and let it cool.
Add chopped herbs – mint, coriander and parsley.
Add diced cherry tomatoes and cucumber.
Season with pink salt and black pepper to taste.
Squeeze juice of half a lemon.
Mix until well combined.
Set aside.

Sweet Red Peppers:

Place the sweet red peppers in the oven.
Bake for 30 minutes.
Once done, remove from the oven.
Remove the seeds from the red peppers and slice them thinly.
Put the red pepper slices in a bowl.
Drizzle some olive oil.
Season with black pepper to taste.
Garnish with minced parsley.
Set aside.

Roasted Potatoes:

Wash 5-6 small potatoes.
Slice in half and put in a pot full of water.
Set the pot over medium-high heat.
Let it cook for 5-10 minutes or until tender.
Once done, drain the water and transfer the potatoes into a baking dish.
Drizzle some olive oil.
Season with salt and black pepper to taste.
Sprinkle some rosemary.
Place inside the oven and bake until golden brown.
Once done, remove from the oven and transfer to a serving plate.
Sprinkle some black pepper.
Top it off with minced spring onions and parsley.

Assembly:

Prepare a plate.
Add some lettuce and avocado slices.
Add roasted potatoes, sweet red peppers and tabbouleh.
Serve and enjoy!

2. Roasted Broccoli, Beet and Squash Salad

Ingredients:

Roasted Beet & Squash:

• 1 cup chopped beetroot
• 1 cup chopped squash
• 1 tbsp olive oil
• salt to taste
• 1 tbsp maple syrup

Roasted Broccoli:

• 1 cup broccoli florets
• 2 garlic cloves (minced)
• juice from a lemon
• drizzle of olive oil
• pink salt and black pepper to taste
• a sprinkle of rosemary

• some pine nuts
• some sunflower seeds
• avocado slices
• some salad leaves

Instructions:

Roasted Beet & Squash:

Add chopped beetroot and squash in a baking dish.
Drizzle with olive oil and maple syrup.
Season with salt to taste.
Mix to coat the veggies.
Place inside the oven and roast for an hour.

Roasted Broccoli:

Add broccoli florets in a baking dish.
Sprinkle minced garlic cloves on top.
Squeeze juice from a lemon.
Drizzle olive oil.
Season with pink salt, black pepper and rosemary to taste.
Mix to coat the broccoli.
Place inside the oven and roast for 10-15 minutes.

Assembly:

Prepare a salad plate.
Add some salad leaves, followed by roasted broccoli, beets and squash.
Add avocado slices.
Garnish with pine nuts and sunflower seeds.
Serve and enjoy!

3. Hummus And Falafels Salad

Ingredients:

Falafels:

• 1 cup chickpeas
• 1-2 tsp chili paste
• 1-2 tsp cumin
• small handful of parsley
• small handful of coriander
• drizzle of olive oil
• juice of a lemon
• pink salt and black pepper to taste
• 1 tbsp chickpea flour

Hummus:

• 1 large red bell pepper
• 1 cup chickpeas
• 1 garlic clove
• juice of 1/2 lemon
• 1/4 cup water
• 1/4 cup tahini
• 1 tbsp sweet paprika

• some salad leaves
• 5-6 cherry tomatoes (halved)
• 1/2 medium cucumber (chopped)
• some avocado slices

Instructions:

Falafels:

Prepare a blender.
Add chickpeas, a small handful of parsley and coriander.
Season with chili paste and cumin.
Drizzle some olive oil.
Squeeze in the juice of a lemon.
Sprinkle salt and black pepper to taste.
Blend until well combined.
Transfer to a bowl.
Add chickpea flour.
Mix well to combine.
Form into falafel balls.
Place inside the oven and bake for 15-20 minutes or until golden.

Hummus:

Roast a large red bell pepper for 40 minutes.
Once done, remove the skin and seeds off.

Prepare a blender.
Add chickpeas, garlic clove and roasted bell pepper.
Squeeze in juice of half a lemon.
Pour 1/4 cup of water.
Add 1/4 cup tahini and 1 tbsp sweet paprika.
Blend until well combined.

Assembly:

Prepare a salad plate.
Add some salad leaves.
Put halved cherry tomatoes and chopped cucumber.
Add the falafel balls and hummus.
Add some avocado slices.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=0rILcTHxlLE