This Basic Buddha Burrito Bowl from Fast and Easy Vegan Cookbook by JL Fields will spice up your meal rotation. It’s perfect for either lunch or dinner (or both!). This easy recipe is vegan and gluten-free.
One of the complaints I often hear from people is that they don’t have time to cook meals. Dinner is especially a problem, as they want something fast and easy after a long day at the office. JL Fields has come to their rescue with her new Fast and Easy Vegan Cookbook.
Fast and Easy Vegan Cookbook is full of — you guessed it — fast and easy vegan recipes! Some recipes are fast, others are easy, and some are both! None of them require a lot of ingredients, and preparation for each one is pretty simple. A lot of the recipes include substitution tips, making it easy to use what you have on hand. And some include oil-free, gluten-free, nut-free, and soy-free options, too, making it easy for those with dietary restrictions.
JL includes information on how to balance meals as a vegan, versatile ways to use vegetables, and even how to store veggies. She’s also included useful meal-prep tips and a list of equipment that’s handy to have on hand in your plant-based kitchen.
Rather than group recipes by meal, they’re divided by level of ease, which makes using the book super handy. Some recipes don’t require any cooking at all, some can be made with just five ingredients, and others take 30 minutes or less from start to finish. There’s even a chapter devoted to pressure cooking!
- Vegan Meals Made Fast and Easy
- No Cooking Required
- Thirty-Minute Meals (or Less)
- Five Ingredients
- One-Pot Wonders
- No-Pressure Pressure Cooking
- Kitchen Staples
If you’re a vegan in need of fast and easy recipes, if you’re a new vegan and aren’t sure of what to cook, or if you’re just looking for new recipes to add to your collection, Fast and Easy Vegan Cookbook is the book for you!
Basic Buddha Burrito Bowl
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon salt optional
- 2 teaspoons olive oil
- 1 15-ounce can black beans drained and rinsed
- 16 ounces (about 8 cups) fresh spinach trimmed and chopped
- 1/2 cup salsa fresh or jarred
- 1/4 cup vegan sour cream
In a medium saucepan, combine the quinoa, water, and salt (if using), and bring to a boil over medium-high heat. Once boiling, cover, reduce the heat to medium-low, and simmer until the water is absorbed and the quinoa is tender, 15 to 20 minutes. Remove from the heat and set aside, still covered, for 5 minutes before fluffing with a fork.
While the quinoa cooks, in a large skillet over medium-high heat, heat the oil for 1 minute. Add the beans and spinach and toss gently until the spinach turns dark green and begins to wilt, 3 to 4 minutes.
To serve, portion the quinoa into four bowls, then portion out the sautéed beans and spinach. Top each bowl with 2 tablespoons salsa and 1 tablespoon sour cream.
Make It Ahead: Batch cooking is your best friend for Buddha bowls. Any legume partnered with vegetables and grains (or starches, like sweet potatoes or parsnips) qualifies. That’s why every weekend I prepare a batch of beans and a batch of grains or starch vegetables; during the week I can reheat and quickly assemble a tasty bowl with a steamed, roasted, or sautéed veggie and a little sauce or dressing.
Oil-free option: Use 1 tablespoon vegetable broth instead of the oil
and omit the sour cream.
Soy-free option: Use a soy-free vegan sour cream.
Excerpt from Fast & Easy Vegan Cookbook: 100 Mouth-Watering Recipes for Time-Crunched Vegans, by JL Fields, published by Rockridge Press. Copyright © 2019 by Callisto Media, Inc. All rights reserved.