Vegan Buddha Bowl
A nutritious and colorful bowl packed with quinoa, roasted veggies, avocado, and tahini dressing.
15 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 1 cup quinoa
- 1 sweet potato, diced
- 1 cup chickpeas, drained and rinsed
- 1 avocado, sliced
- 1 cup kale, chopped
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 2 tbsp water
Nutrition Facts
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Instructions
Preheat the oven to 400°F (200°C). Rinse the quinoa under cold water, then cook according to package instructions. Set aside.
Toss the diced sweet potato and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway.
Massage the kale with a bit of olive oil and salt until softened. Set aside.
Prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, and water until smooth. Adjust consistency with more water if needed.
Assemble the bowl: Divide the cooked quinoa between two bowls. Top with roasted sweet potatoes, chickpeas, kale, and avocado slices.
Drizzle with tahini dressing and serve immediately. Enjoy your vibrant and nutritious Buddha Bowl!
Chef's Tips
- Meal Prep: Roast extra sweet potatoes and chickpeas for quick meals throughout the week.
- Protein Boost: Add tofu or tempeh for extra protein.
- Dressing Variations: Try different dressings like peanut sauce or balsamic vinaigrette.
- Greens Swap: Substitute kale with spinach or arugula if preferred.
- Storage: Store components separately in the fridge for up to 3 days. Assemble just before eating.
