Recipe

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

By Nicole Solomon at University of Florida

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

Photo by Nicole Solomon

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.

Photo by Nicole Solomon

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

Photo by Nicole Solomon

Step 1

Add all of the ingredients to a food processor.

Photo by Nicole Solomon

Step 2

Pour cheesy sauce all over your veggie bowl.

Photo by Nicole Solomon

If cheese is the way to your heart: