Vegan Buddha Bowl
Lately, I’ve been such a hummus junky. I’m constantly dipping raw vegetables, especially carrots and cucumbers, as a snack or small meal. I’ve even found that if I’m craving something sweet, hummus and carrots does the trick. I know hummus is hardly a sweet treat, but for some reason, it’s been working for me as a hunger cure-all. Do you have any cure-all vegan snacks in your life?
Speaking of satisfying a hunger, this vegan Buddha Bowl was one of the best meals I’ve had in a long time. I was feeling the need for a big, warm bowl of nourishment, and this dish definitely fit the bill. And the best part of it all is the sauce. I had to create an “a little goes a long way” sauce, because I can’t stand over-sauced soggy quinoa, and quinoa is fairly easy to turn to a soggy mush with a liquid-y sauce. The tangy bite of this Buddha bowl sauce is exactly what I was wanting.
While Buddha bowls are always meat-free, they often use tofu or simply stick to the grains and veggies. I opted to add a little Field Roast sausage to the mix because I love the flavor and I had half a package left in the freezer. In my recipe (below), I noted the sausage is completely optional; I know many of you don’t use faux meat products and the dish is delicious with or without. Either way, I hope you’ll give this recipe a try! It’s the perfect meal for your fresh, colorful summer produce, and could even double as a clean-out-the-refrigerator meal with a few swaps to meet your leftover produce needs.