Name: Vegan Buddha Bowl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 1 cup (170 g) quinoa, rinsed; 2 cups (480 ml) water or vegetable broth; Pinch of salt for cooking quinoa; 1 medium sweet potato (about 300 g), peeled and cut into 1 cm cubes; 1 can (400 g) chickpeas, drained, rinsed, and patted dry; 1 tablespoon olive oil; 1 teaspoon smoked paprika; ½ teaspoon ground cumin; ½ teaspoon garlic powder; ¼ teaspoon salt; Pinch of black pepper; 2 cups (60 g) shredded red cabbage; 1 medium carrot, peeled and julienned or grated; 2 cups kale or spinach, stems removed and leaves torn; 1 tablespoon olive oil; Pinch of salt; Pinch of red pepper flakes (optional); 1 ripe avocado, sliced or diced; ¼ cup (60 g) tahini; 2 tablespoons fresh lemon juice; 1 tablespoon maple syrup; 1 clove garlic, minced; 3–4 tablespoons water (to thin); Pinch of salt; Pinch of cayenne pepper (optional); Sesame seeds (optional topping); Fresh cilantro or parsley leaves (optional topping); Lime wedges (optional topping)

Description

A vibrant and nourishing Vegan Buddha Bowl filled with roasted sweet potatoes, chickpeas, fresh greens, and drizzled with tahini dressing.

Ingredients

Scale

1 cup (170 g) quinoa, rinsed
2 cups (480 ml) water or vegetable broth
Pinch of salt for cooking quinoa
1 medium sweet potato (about 300 g), peeled and cut into 1 cm cubes
1 can (400 g) chickpeas, drained, rinsed, and patted dry
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon salt
Pinch of black pepper
2 cups (60 g) shredded red cabbage
1 medium carrot, peeled and julienned or grated
2 cups kale or spinach, stems removed and leaves torn
1 tablespoon olive oil
Pinch of salt
Pinch of red pepper flakes (optional)
1 ripe avocado, sliced or diced
¼ cup (60 g) tahini
2 tablespoons fresh lemon juice
1 tablespoon maple syrup
1 clove garlic, minced
3–4 tablespoons water (to thin)
Pinch of salt
Pinch of cayenne pepper (optional)
Sesame seeds (optional topping)
Fresh cilantro or parsley leaves (optional topping)
Lime wedges (optional topping)

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Instructions

Preheat the oven to 200 °C (400 °F).
Toss sweet potato cubes and chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through.
In a medium pot, bring water or vegetable broth and a pinch of salt to a boil. Add rinsed quinoa, reduce heat, cover, and let simmer for 15 minutes. Rest off heat for 5 minutes, then fluff with a fork.
In a skillet over medium heat, heat olive oil. Add kale or spinach, salt, and optional red pepper flakes. Sauté until wilted, about 3–4 minutes.
In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt. Gradually add water until smooth.
Assemble the bowls by dividing quinoa among four bowls, adding roasted sweet potatoes, chickpeas, sautéed greens, shredded cabbage, grated carrots, and avocado. Drizzle with tahini dressing, sprinkle with sesame seeds and fresh herbs, and serve with lime wedges.

Notes

Customize with your choice of greens and proteins. Leftovers can be stored separately for up to 5 days.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 300mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 12g
Protein: 15g
Cholesterol: 0mg