Classic vegan buddha bowl

Name: Classic vegan buddha bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 180 g arroz integral cocido; 180 g roasted sweet potato; 150 g chickpeas (cooked); 80 g kale, massaged; 60 g shredded carrot; 3 tbsp humus; 1 tbsp tahini; 1 tbsp zumo de limón; 1 tbsp aceite de oliva; 2 tbsp pumpkin seeds; 1 to taste salt + pepper + cumin

Roasted sweet potato + chickpeas + brown rice + massaged kale + tahini drizzle. 22 g plant protein, 18 g fiber, hits 32% iron NRV in one bowl.

⏱ 35mín.✂ 20prep.👤 2porc.🧊 2dnevera540calorías18 gP76 gC18 gF

veganoVegetarianohalalComestible según la ley judíamediterráneo📦 Meal prep

Micros por ración

% de la ingesta diaria adulta (FDA/EFSA promedio)

Hierro
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Calcio
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B12
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Omega-3
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Zinc
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Esta receta tiene B12 insignificante. Los veganos deben suplementar B12 por separado (el único nutriente que las plantas no aportan de forma fiable).

Ingredientes

•180 g arroz integral cocido
•180 g roasted sweet potato
•150 g chickpeas (cooked)
•80 g kale, massaged
•60 g shredded carrot
•3 tbsp humus
•1 tbsp tahini
•1 tbsp zumo de limón
•1 tbsp aceite de oliva
•2 tbsp pumpkin seeds
•1 to taste salt + pepper + cumin

Pasos

1.Roast cubed sweet potato at 200 °C / 400 °F for 25 min until edges char.
2.Massage kale with 1 tsp olive oil + pinch of salt 2 min until tender.
3.Whisk hummus + tahini + lemon juice + 2 tbsp warm water into a pourable sauce.
4.Layer in a wide bowl: rice base → kale → sweet potato → chickpeas → carrot.
5.Drizzle sauce, scatter pumpkin seeds, season with cumin + salt + pepper.

Traducción en curso — versión inglesa mostrada.