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Grilled Veggie Vegan Buddha Bowl
Print Recipe
The Green Vegan Buddha Bowl is filled with grilled veggies, green tahini sauce, avocado & quinoa for a healthy, filling meal that's also gluten free!
Course
Main Course
Cuisine
American
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Servings
4
bowls
Calories
491
Author
Whitney Bond
Ingredients
½
lb
fresh asparagus
trimmed & chopped into 1 inch pieces
1
green bell pepper
cut into 1 inch cubes
2
zucchinis
sliced
2
tbsp
olive oil
1
tbsp
steak seasoning
1
cup
quinoa
uncooked
1
avocado
diced
1
cup
edamame beans
½
cup
pistachios
crushed
1
cup
green tahini sauce
click link for recipe
Instructions
Preheat a grill or grill pan to medium-high heat.
Toss the asparagus, bell pepper and zucchini with the olive oil and steak seasoning.
Place the veggies in a veggie grill basket, or directly onto a grill pan, and grill for 5-6 minutes, tossing after 2-3 minutes.
While the veggies are grilling, prepare the quinoa according to package directions.
Once the veggies are grilled and quinoa is cooked, assemble the bowls by dividing the quinoa between 4 bowls.
Top with the grilled veggies, avocado, edamame beans, pistachios and green tahini sauce.
Nutrition
Calories:
491
kcal
|
Carbohydrates:
34
g
|
Protein:
16
g
|
Fat:
36
g
|
Saturated Fat:
5
g
|
Sodium:
100
mg
|
Potassium:
1169
mg
|
Fiber:
12
g
|
Sugar:
7
g
|
Vitamin A:
1192
mg
|
Vitamin C:
59
mg
|
Calcium:
124
mg
|
Iron:
5
mg