Fast & Easy Buddha Bowl Vegan Meal Plan
 
These recipes are for 1 meal with 1 serving. Simply double them if you want to make enough for lunch and dinner or make more per person.

Serves: 1
Ingredients
TANGY NOODLE BOWL
1 cup vermicelli rice noodles (or other rice noodles)
½ cup marinated tofu
½ cup sweet potato
½ cup bok choy
1 cup Thai almond sauce
2 tbsp cilantro, chopped
2 tbsp chopped peanuts or almonds
MEDITERRANEAN BOWL
½ cup cooked quinoa
½ cup chickpeas, drained and rinsed from can
½ cup beets
½ cup spinach, sautéed or raw
¼ cup pitted olives, chopped
1 tomato, chopped
½ cup cucumber, seeded & chopped
2 tbsp parsley, chopped
1 tbsp olive oil or tahini sauce
GINGER MISO BOWL
1 cup vermicelli rice noodles (or other rice noodles)
½ cup marinated tofu
½ cup sweet potato
½ cup bok choy
1 cup miso ginger broth
CLASSIC BEETS BOWL
½ cup cooked quinoa
½ cup chickpeas, drained and rinsed from can
½ cup beets
½ cup spinach, sautéed or raw
2 tbsp tahini sauce
2 tbsp parsley and/or cilantro, chopped (optional)
SWEET POTATO FALAFEL BOWL
3 cups arugula
2 tbsp tahini sauce
½ cucumber, peeled and chopped
6 sweet potato falafels
1 pita, sliced and toasted
2 tbsp parsley, chopped
Instructions
TANGY NOODLE BOWL
This bowl is good warm or cold.
Place vermicelli noodles, tofu, sweet potato, bok choy, and tangy almond sauce into a bowl.
Garnish with cilantro and chopped nuts.
MEDITERRANEAN BOWL
I like this bowl best cold/room temperature.
Place quinoa, beans, beets, and spinach into a large bowl.
Top with olives, tomato, cucumber, and parsley.
Add the olive oil or tahini, and toss to combine.
GINGER MISO BOWL
Place vermicelli noodles, tofu, sweet potato, bok choy, and miso ginger broth into a bowl.
Warm in the microwave; or if you'd prefer, warm the ingredients in a pot on the stove all together then pour it into the bowl.
CLASSIC BEETS BOWL
This bowl is good served hot or room-temperature.
Place quinoa, beans, beets, and spinach into a large bowl, and top with tahini sauce and fresh herbs.
SWEET POTATO FALAFEL BOWL
Place the arugula at the bottom of your bowl. Add 1 tbsp of tahini sauce, and toss well.
Top with cucumber, sweet potato falafel, pita, and more tahini sauce. Garnish with fresh parsley.
Note: Warm the falafel before adding it to the bowl, or eat it room temperature.