I love a good one-bowl wonder! This Green Buddha Bowl with Vegan Ranch Dressing is everything you need for sustained energy. A great blend of all macronutrients, (proteins, carbs, and fats), it delivers huge nutrient density, hefty doses vitamins and minerals, and of course….FLAVOR!
The Key Players
For protein, we’ve got quinoa! Often mistaken for a grain, quinoa is actually a seed, native to Peru. It contains all essential amino acids, and is one of the plant-based protein superheroes. In fact, quinoa is a protein and complex carbohydrate all-in-one hit.
For fats, the lovely avocado adds smooth, creamy deliciousness to this balanced bowl. Avocados yield high quantities of potassium, healthy fats, folate, and vitamin K.
The carbohydrates, besides those found in the quinoa, come from green veggies. Although you can’t really see it, this bowl’s foundational green layer starts with arugula. Then, green beans, Brussel sprouts, and sunflower sprouts get layered on top of the Green Buddha Bowl for micronutrient (vitamin and mineral) value.
Vegan Ranch Dressing
That white dressing in the middle pulls all the flavor together! It’s a vegan take on classic ranch dressing.
The recipe is so simple, and you can mix everything in one little measuring cup or small bowl. It keeps for a long time in the fridge, too, so make extra to have on hand all week!
Green Buddha Bowl Vegan Ranch Dressing consists of vegan mayonnaise, lemon juice, salt, pepper, garlic powder, and a touch of mustard. That’s it!
What if I Want to Make it for 2 Days?
Now we’re talking! Making two of these bowls in one kitchen session = a great strategy for nutritional success!
If you want to make a second serving ahead of time, double everything in the recipe below, and add everything to the bowl except for the avocado and ranch dressing. Wrap your bowl or serve it in one of these Rubbermaid BPA-free lock tight containers.
Leave the pit inside the halved avocado you didn’t use, and wrap it with wax paper or plastic wrap, so it doesn’t get brown when exposed to air. The next day, when you’re ready to eat, then slice the avocado and pour on the dressing right before serving.
Eating Your Way to Better Health
If you want to give the Green Buddha Bowl a try, here’s what you can count on per serving:
Calories: 510
Fats: 24g (3 saturated, 4 poly, 8 mono)
Carbohydrate: 64 g
Fiber: 16g
Protein: 15g
In addition to that, you’ll receive 65% of daily vitamin A, 153 % of recommended vitamin C, 12 % of daily calcium, and 32% of daily iron (based on a 2000 calorie diet).
Right after taking pictures, I ate the whole thing myself and was satisfied for HOURS! Hope you enjoy, too!
If you want to try some other veggie bowls, here are a few other Pedaler’s Plate one-bowl macronutrient wonders:
Black Bean Rice Bowl + Creamy Chipotle
Quinoa Chickpea Lemon Herb Salad
Black Rice and Quinoa with Golden Beets and Grapes
Green Buddha Bowl with Vegan Ranch Dressing
Ingredients
- 1 cup cooked quinoa
- 1/2 whole avocado, sliced
- 2 cups raw arugula
- 1 cup snap green beans
- 1 cup Brussel sprouts
- 1/4 cup sunflower sprouts
- 2 T vegan maynnaise
- 1 whole lemon, juiced
- 1/2 t garlic powder
- 1 dash salt and pepper
- 1/8 tsp mustard
- 1/8 tsp dried parsley
Instructions
- Cook the quinoa according to packaging instructions and let cool.
- Halve the Brussel sprouts, and remove any stems from the snap green beans. Sautee the Brussels and green beans together in a little bit of water until tender-crisp.
- Spread your layer of arugula at the bottom of the serving dish, then spoon in 1 cup of cooked quinoa.
- Add the cooked Brussel sprouts and green beans, and half of an avocado, sliced. Add the sprouts.
- To make the vegan ranch dressing, stir together the vegan mayo, garlic powder, salt and pepper, lemon juice, and mustard in a small cup and pour over to serve.
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