Volya 
Recipes
Classic vegan buddha bowl
VeganVegetarianHalalKosherMediterranean📦 Batch cook
Roasted sweet potato + chickpeas + brown rice + massaged kale + tahini drizzle. 22 g plant protein, 18 g fiber, hits 32% iron NRV in one bowl.
⏱ 35 min✂ 20 prep👤 2 serves🧊 2fridge
Ingredients
- •180 g cooked brown rice
- •180 g roasted sweet potato
- •150 g chickpeas (cooked)
- •80 g kale, massaged
- •60 g shredded carrot
- •3 tbsp hummus
- •1 tbsp tahini
- •1 tbsp lemon juice
- •
Steps
- 1Roast cubed sweet potato at 200 °C / 400 °F for 25 min until edges char.
- 2Massage kale with 1 tsp olive oil + pinch of salt 2 min until tender.
- 3Whisk hummus + tahini + lemon juice + 2 tbsp warm water into a pourable sauce.
- 4Layer in a wide bowl: rice base → kale → sweet potato → chickpeas → carrot.
- 5Drizzle sauce, scatter pumpkin seeds, season with cumin + salt + pepper.
Per serving micros
% of adult daily reference intake (FDA/EFSA averaged)
1 tbsp
olive oil
•2 tbsp pumpkin seeds•1 to taste salt + pepper + cumin11%
⚠This recipe has negligible B12. Vegans should supplement separately (B12 is the one nutrient plants don't reliably provide).