tupperware meal prep filled with roasted vegetables and chickpeas

Veggieful Buddha Bowl

In addition to being dairy- and gluten-free, I became a pescetarian this past summer. I had to get creative with my food options after removing all meat (except fish) but I have enjoyed the challenge! My go-to meal prep has been Vegan Buddha Bowls. You may have seen pictures or read about them across the internet because it’s been a recent health food trend this year.  If you are on a plant-based diet, these are great, simple and cheap meals to make! You choose a protein source (beans are easiest), a grain (quinoa adds extra protein), a mix of veggies (the more colorful the better) and top with tahini usually. I did not have tahini so I used an olive oil based herb dressing. Below is a picture of my first attempt at meal prepping a Buddha Bowl, but I plan to practice making them prettier once I get the hang of things!


(Makes 3 bowls)

3/4 c Bombay Chickpeas

3/4 c Quinoa

Fresh Kale (stemmed)
1 Pint Baby tomatoes
1 Zucchini
3-4 Baby bell peppers

Preheat oven to 450 degrees (F).

-Line baking sheet with tin foil and spray with oil.

-Chop up zucchini (thick) and place in mixing bowl. Sprinkle with olive oil, salt, and pepper. Roast zucchini for 10min or until it starts softening.

-Add strips of peppers and tomatoes to the baking sheet and bake until the edges of veggies are charred. Remove contents from pan.

-Place stemmed kale onto the baking sheet and spray with olive oil. Bake until crispy (ends should be charred).

-Let veggies cool.

-Prepare 3/4 c dry quinoa (1 1/2 c cooked) as directed on box/bag. (approx.  10min).

-Add 1/4 c – 1/2 c Bombay Spice Crunchy Chickpeas by Saffron Road (purchased at Walmart).

-Combine all ingredients and top with hummus, tahini, or lite Italian dressing!



Calories: 500
Carbs: 63g
Fat: 18g
Protein: 19g

1 thought on “Veggieful Buddha Bowl”

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