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Vegan buddha bowl with black amaranth – healthy & easy

by tamarajune
Published: Last Updated on

Buddha Bowls are one of my go-to meals. They are a super easy way to pack lots of nutrients into a single dish.

Plus, they are easy to make, colorful, taste amazing, and look gorgeous! 🤩

Moreover, there are so many varieties of Buddha bowls. There is a recipe for every taste and every preference.

Or, if you prefer, you can create your own and let your creativity run wild.

One of my favorites right now is this Buddha bowl with black amaranth, fermented red cabbage, and tahini sauce.

I’m so excited about this recipe because it’s so simple and quick to make.

Even if you are not a gifted cook, you can prepare this recipe in little time.

So, if you do not feel like standing in the kitchen for a long time to make a healthy meal, this Buddha bowl is perfect for you.

Plus, it tastes incredible. 😋

The combination of black amaranth, fermented red cabbage, soybeans, and vegetables combined with Tahini dressing is incredible!

Moreover, the recipe is meal-prep friendly.

Vegan buddha bowl with black amaranth, red cabbage, radishes, soybeans and mixed veggies on a white plate
Simple vegan buddha bowl with black amaranth

Let’s take a look at the ingredients that make this recipe so healthy:

Amaranth

Amaranth is a gluten-free pseudocereal. It is rich in fiber, proteins, and antioxidants. One serving meets the daily requirement of manganese, which is essential for brain function.

Plus, it can protect against neurological diseases. Moreover, it is a good source of magnesium, phosphorus, iron, selenium, and copper.

Fermented red cabbage

As a part of the cruciferous family, red cabbage is truly a superfood. It strengthens the immune system, supports detoxification, and promotes healthy digestion.

Red cabbage is rich in riboflavin, folate, calcium, magnesium, iron, potassium, vitamin C, vitamin E, vitamin A, and vitamin K. 

Radishes

Radishes are a good source of fiber, calcium, niacin, folic acid, copper, manganese and vitamin B2, vitamin B6, vitamin C, and vitamin K.

Also, they are high in potassium, which can help lower blood pressure. Also, radishes can help prevent cancer and promote healthy skin.

Soybeans

Soybeans have many health benefits. They promote a healthy gut, strong bones, and can lower the risk of certain cancers.

Further, they are rich in copper and a good source of protein, fiber, thiamine, folic acid, vitamin C, calcium, and potassium. 

Mixed vegetables

Mixed vegetables are a great way to get a variety of nutrients because each vegetable contains different vitamins and minerals.

Tahini

Tahini tastes fantastic and is a good source of fat, vitamin E, iron, magnesium, calcium, and B-vitamins.

Ground pepper

Ground pepper a spice found in almost all households and can do much more than enhance the flavor of a dish.

Ground pepper has an antibacterial and anti-inflammatory effect. It is rich in potassium, calcium, magnesium, phosphorus as well as vitamin B2, vitamin B3, and vitamin B6.

Moreover, pepper can improve the absorption of some nutrients and can help reduce the risk of cancer, heart, and lung diseases.

Garlic

Garalic can increase athletic performance and help lower cholesterol levels and blood pressure. It also strengthens the immune system and the bones.

Furthermore, garlic helps remove heavy metals from the body. In addition, it is a good source of manganese, selenium, iron and vitamin C, vitamin B1, and vitamin B6.

Alright, enough talk, let’s head to the kitchen.👩🏻‍🍳

Vegan buddha bowl with black amaranth, red cabbage, radishes, soybeans and mixed veggies on a white plate
Simple vegan buddha bowl with black amaranth

 ⏲️ PREP TIME

The recipe is ready to eat in less than 30 minutes. To save more time, meal-prep the ingredients at the beginning of the week.

🥘 INGREDIENTS

To make this Buddha bowl with black Amaranth, you’ll need:

  • 100 g (½) uncooked amaranth 
  • 120 g (⅝ cups) soybeans frozen
  • 120 g (~ 1 cup radishes) — cut into small pieces
  • 300 g (2 cups) Mixed vegetables, frozen – I selected a mixture of peas, carrots, green beans, cauliflower, corn, and bell pepper, but you can choose any variety. 
  • 120 g (~ 1 cup) fermented red cabbage — strained
  • 2 tablespoons tahini
  • 1 teaspoon ground black pepper
  • 1 tbsp clove of garlic pressed

🔪 INSTRUCTIONS

  1. Cook the black amaranth according to package instructions. 
  2. Meanwhile, heat 2 tablespoons water in a pot or pan and cook the soybeans and mixed vegetables for a few minutes until they are heated throughout.
  3. Mix the tahini, ground black pepper, and pressed garlic in a bowl to prepare the dressing.
  4. Assemble your bowl by putting all the ingredients on a plate and pouring the dressing over it.

💭 TIP

To save time and have a delicious and healthy meal at your hands in just a few minutes, meal-prep the ingredients for the recipe: 

  • Start by cooking larger quantities of amaranth and store it in the fridge for a few days or freeze it in individual servings.
  • You can also pre-portion frozen vegetables and soybeans. So, when you get hungry, you take all of your ingredients out and heat them up. 
  • You could also pre-cut all the radishes.
  • However, I recommend you make the tahini dressing fresh every time. 

Vegan buddha bowl with black amaranth, red cabbage, radishes, soybeans and mixed veggies on a white plate

Vegan Buddha Bowl With Black Amaranth

Tamara June
This simple vegan buddha bowl with black amaranth, fermented red cabbage, soybeans, and vegetables with Tahini dressing is incredibly tasty and super healthy. Plus, it only requires 6 ingredients and is prepared quickly. 
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course dinner, Entree, Lunch, Main dish
Cuisine Vegan, Whole-foods plant-based
Servings 1 large bowl
Calories 457 kcal

Equipment

  • Pot or instant pot to cook amaranth
  • Pot to cook frozen veggies and soybeans
  • Knife and cutting board
  • Small bowl to mix dressing

Ingredients
  

  • 100 g uncooked amaranth
  • 120 g cups soybeans frozen
  • 120 g radishes — cut into small pieces
  • 300 g mixed vegetables, frozen – I selected a mixture of peas, carrots, green beans, cauliflower, corn, and bell pepper, but you can choose any variety.
  • 120 g fermented red cabbage — strained
  • 2 tablespoons tahini
  • 1 teaspoon ground black pepper
  • 1 tbsp clove of garlic pressed

Instructions
 

  • Cook the black amaranth according to package instructions.
  • Meanwhile, heat 2 tablespoons water in a pot or pan and cook the soybeans and mixed vegetables for a few minutes until they are heated throughout.
  • Mix the tahini, ground black pepper, and pressed garlic in a bowl to prepare the dressing.
  • Assemble your bowl by putting all the ingredients on a plate and pouring the dressing over it.
Keyword black amaranth, healthy recipe, vegan buddha bowl, vegan dinner, vegan lunch

🌡 STORING LEFTOVERS

You can store leftovers in the fridge for up to three days. 

If you store all the ingredients in a separate container, they will likely last much longer. 

📖 VARIATIONS

Black Amaranth is not always easy to find. But no need to stress, you can easily replace it with another grain. Great alternatives are regular amaranth, quinoa, couscous, or brown rice.

If you can’t find fermented red cabbage, you can use white one (f.e. sauerkraut). Or you can also use raw cabbage or steamed one. 

👪 SERVING SIZE

This Buddha bowl with black amaranth makes 1 large serving.

So, if you are not that hungry, you’ll likely have some leftover, but that’s no problem, you can always enjoy it later.

You can also increase the number of servings so you can meal prep. Click on the number in the recipe card and slide up or down. 

🍽 EQUIPMENT

  • Pot or instant pot to cook amaranth 
  • Pot to cook frozen veggies and soybeans
  • Knife and cutting board 
  • Small bowl to mix dressing 

Have you ever tried black amaranth before?

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