This Vegan “Cheesy” Veggie Buddha Bowl Will up Your Dinner Game

If you haven’t joined the nutritional yeast trend, you should hop on it now. As a newbie pescetarian I started looking into nutritional yeast and found that it is high in protein and fiber, contains vitamin B-12 and most importantly tastes like CHEESE.

The best way to use nutritional yeast is in this “cheesy” sauce by fromscratchclub. I like to pair this sauce up with my favorite Buddha Bowl recipe for a filling, “cheesy” and vegan-friendly meal.

Buddha Bowl

• Prep Time:30 minutes
• Cook Time:45 minutes (only because of wild rice)
• Total Time:75 minutes
• Servings:3
• Medium

Ingredients

• 2 cup wild rice
• 1 cup mushrooms, chopped
• 1 cup bell pepper, chopped
• 1/2 cup red onion, chopped
• 1 can blackeye peas
• 1 avocado, sliced
• 1/4 teaspoon cumin
• 1/4 teaspoon coriander
• 1 pinch garlic salt
• 1 pinch pepper

• Step 1

  Cook rice and blackeye peas (follow directions on box/can).

• Step 2

  Sauté chopped mushroom, bell pepper and onion in a medium pan for three minutes.

• Step 3

  Add blackeye peas, cumin, coriander, garlic salt and pepper to mushroom, pepper, and onion mixture.

  

• Step 4

  Build a bowl with rice, bean, veggie mixture and avocado.

Buddha Bowl Sauce

• Prep Time:5 minutes
• Cook Time:5 minutes
• Total Time:10 minutes
• Servings:5-7 bowls
• Easy

Ingredients

• 1/4 cup EVOO
• 1/4 cup tahini
• 1/4 cup chickpeas
• 1 garlic clove
• 1/4 cup water
• 3 tablespoon lemon juice
• 1/4 cup nutritional yeast
• 1/2 teaspoon tumeric
• 1 pinch salt

• Step 1

  Add all of the ingredients to a food processor.

  

• Step 2

  Pour cheesy sauce all over your veggie bowl.