BUDDHA BOWL RECIPE | vegan + family friendly

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These vegan, family-friendly Buddha Bowls are so beautiful and easy to make. Thanks to @Target for sponsoring this video. All of the ingredients are from their #GoodandGather grocery line which you can find here: https://tgt.biz/t98kh. Target on YouTube: https://www.youtube.com/user/Target

Homemade buddha bowls are a simple and delicious, family friendly meal. They are perfect for meal prep because all of the ingredients can be made in bulk on the weekend and reused to build the bowls throughout the week. I hope you enjoy the recipe!

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1 15-ounce can chickpeas, rinsed and drained
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

1 cup dried quinoa, rinsed
2 cups water
Pinch of kosher salt

12 ounce broccoli florets
12 ounce Brussel sprouts, trimmed and cut in half
4 carrots, peeled and sliced into inch pieces
1 tablespoon olive oil
2 teaspoon curry powder
1 teaspoon kosher salt
1 teaspoon black pepper

3 ounces kale ribbons
3 ounces baby spinach, chopped
1 tablespoon Olive oil
1 teaspoon Lemon juice
Fat pinch of kosher salt

Short-Cut Toppings:
Organic tortilla chips

Pre-heat oven to 400 F.

Roll chickpeas on a clean dish towel to dry. Transfer to a timed baking sheet and drizzle with olive oil and season with salt and pepper.

Pop in the oven and roast for 20 minutes or until the chickpeas are golden brown and slightly crispy. They tend to become more crispy as they cool. Set aside.

Place rinsed quinoa in a small pot with water and a pinch of salt. Turn the heat to high and bring to a boil. Reduce the heat to low, pop on a lid and simmer for about 15 minutes or until the quinoa has absorbed the water and is nice and light and fluffy.

Place the broccoli, Brussel sprouts, and carrots on two rimed baking sheets. Drizzle each tray with olive oil and season with salt, pepper, curry powder and garlic powder.

Pop into a 400 F oven for 25 minutes or until golden brown and tender.

Combine kale and spinach in a large bowl. Drizzle on olive oil, lemon juice and salt. Using your hands, massage the ingredients into the greens until they all have a nice light coating of the dressing.

Place 1/4 the greens, 1/2 cup quinoa and roasted veggies into the bowl. Sprinkle on roasted chickpeas and your favorite short-cut toppings.

Serve and enjoy!

#buhhdabowl #target #goodandgather


Dena Gustafson says:

Yummy! I like to thin out my hummus a little and, of course, add some spices so it’s similar to a dressing to pour over the bowls.

Jean Esmiol says:

I find it strange that it is called a Buddha bowl even though the Buddha did not support veganism.

Christian Wimbley says:

I can’t wait to try !!

CU Young says:


Fazeela Laher says:

Thank you so much

Peggy Quek says:

I feel that it's so important that children learn to appreciate good food from young . Doing a great job !

Dani Tegon says:

Oh my god your kids looks just like you! The reaction eating the food was the cutest

seema raval says:

It looks delicious!

BioluvsKatz&Bees says:

Looks fantastic! Im mostly vegetarian (eat seafood about 1x/week) and this is so up my alley! I think I’m going to try to serve it with the sauce from your fish tacos!

Debbie Collins says:

This meal idea looks and sound appetizing. I think I'll give it a try.
Thank you.

All Is Well says:

Clear explanation

Butterfli99 says:

Yes more Buddha bowl recipes !

kamiliya yılmaz says:


Latisa Rahman says:

she seems to be adding so much salt at every turn

Cinthya Castro says:

I wish my kids ate veggies like yours 🙁

Tan Thien Nguyen says:

A Gute Appetit

Tan Thien Nguyen says:

Die Leute sind manchmal nicht Computers Sinn verstanden haben….

Tan Thien Nguyen says:

Vielen Dank für die Bemühungen alles Technikern Erklärungen gezeigt haben….


Excellent! I'm very new to vegan & I love that I can store & just switch a few things up each day!

Mission Impossible says:

How do you get a sponsorship from target ? Very cool !

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