As a single gal, who often cooks meal just for herself, finding recipes that are just for one, is kind of difficult. I’ve listed out exactly the ingredients and measurements you would need to make this vegan Roasted Veggie and Chickpea Buddha Bowl just for one.
I typically make this recipe and double it so that I could eat the exact leftovers for lunch the next day since I work a corporate job remotely. It makes for a quick and easy lunch to just microwave and enjoy.
This is a great blueprint for a buddha bowl (my favorite meals):
- Carbs: Quinoa, Wild Rice, Brown Rice, Jasmine Rice
- Protein: Tofu, Tempeh, Paneer, Lentils
- Veggies: Onions, Broccoli, Edamame, Asparagus
- Sauce: Sriracha, Soy Sauce, Tzatziki, Hummus
- Garnish: Hemp Seeds, Cilantro, Basil, Mint, Pepitas
If you follow these 5 main ingredients, you can create thousands of different buddha bowl creations. That’s why it’s one of my favorite meals, the endless variations keeps you from getting bored and they’re balanced/healthy. Buddha bowls are great for meal prep as well because if you prep the 5 main ingredients, all you have to do it assemble and enjoy.
Tips/Substitutions for Buddha Bowls
- One of my favorite variations (Let me know if you want the recipe!)
- Wild rice
- Airfried Spicy tofu
- Airfried Mushrooms
- Ginger Sesame Vinegrete
- The peppers cook the fastest, so keep an eye out! Once they’re done, you can remove them and continue cooking the rest of the veggies/chickpeas.
- I think this would all taste amazing with za’atar in place of the rosemary, red pepper flakes and garlic. I’ve made roasted za’atar chickpeas before and they were delicious!
Use these sauce recipes!
Benefits of Buddha Bowls
The main components of a buddha bowl make a perfectly tasty and balanced meal (what more can you ask for). It’s so customizable to personal taste and dietary needs as you can genuinely add or subtract whatever you want.
I love doing “buddha bowl themes” where I pick the flavors I want and build a bowl around it. That way you’re getting exactly what you’re craving, but with added nutrients.
Roasted Veggies and Chickpeas Buddha Bowl
DifficultyEasy
Servings1
Prep time15 minutes
Cook time30 minutes
Total time45 minutes
An easy sheet pan dinner for one perfect for any weeknight. It’s also plant-based!
Ingredients
- 1/4 Cup Pearl Couscous
- 1/2 Zucchini
- 5 Small Sweet Peppers
- 1/2 Cup Chickpeas
- 1/2 Cup Cherry Tomatoes
- Salt
- Pepper
- Dried Rosemary
- Red Pepper Flakes
- Garlic Powder
- Olive Oil
- Scallions
Instructions
- 1
Cook the couscous according to the package directions.
- 2
In a large bowl, add your cherry tomatoes, zucchini and peppers cut into large pieces. Toss in the washed chickpeas and then add the olive oil and season to your liking. Add to a sheet pan or airfryer. Bake/Airfry for around 10-15 minutes at 350F.
- 3
Assemble the bowl by adding couscous, the cooked veggies/chickpeas, scallions and sauce of your choice. This would be delicious with my creamy lemon tahini or cilantro mint chutney!
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