This nourishing vegan Buddha bowl is loaded with colour, texture and plant-powered protein. It works beautifully with our Protein Power Blend sprouting seeds mix, but you can use any sprouted legumes you prefer — lentils, mung beans, chickpeas, peas or a homemade blend. Fresh sprouts add crunch, protein and a delicious earthy flavour that ties the whole bowl together.
Ingredients
For the Bowl
- 2–3 cups sprouted legumes
(Protein Power Blend, sprouted lentils, chickpeas, mung beans, peas — any combo works) - 1 cup cooked brown rice, quinoa or your favourite grain
- 1 - 2 carrots, peeled
- 2 - 3 small beetroots, roasted or grated raw
- 1 small sweet potato, cubed and roasted
- A handful of fresh greens (spinach, rocket or mixed salad leaves)
- 1 avocado, sliced
- 1 large handful green beans, ends trimmed
- A handful of salad greens and/or salad sprouts
- Optional toppings: toasted seeds, nuts, fresh herbs, spring onions, radishes
For the Dressing
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard
- Water to thin
- Salt & pepper
Instructions
1. Prepare your sprouts
Sprout the Protein Power Blend or your chosen legumes until they have short, crunchy tails.
(Most legumes take 2–5 days depending on variety.)
2. Cook the veggies
Roast the beans, beetroot, sweet potato and carrot until tender. Optional: garlic powder, smoked paprika, cumin
3. Make the dressing
Whisk tahini, lemon juice, maple syrup, and mustard. Add water a little at a time until smooth and pourable. Season to taste.
4. Build your bowl
Layer grains, roasted veggies, fresh veggies and a generous scoop of sprouts. Add avocado and any extras you like.
5. Serve
Drizzle with dressing and enjoy warm or chilled.
Notes
- This bowl works with any sprouting legumes: lentils, chickpeas, mung beans, fenugreek, peas or a mix.
- For extra flavour, lightly sauté your sprouts for 1–2 minutes.
- Great for meal prep — assemble bowls ahead and dress just before eating.