Vegan Buddha Bowl is a colorful, nutrient-dense dish filled with roasted vegetables, quinoa, chickpeas, and a creamy tahini dressing. This healthy and balanced meal is a great way to nourish your body with wholesome ingredients!
- 1 cup quinoa (or rice)
- 1 sweet potato, peeled and cubed
- 1 can (400g) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 cup baby spinach or kale
- 1 avocado, sliced
- 1/2 cup red cabbage, shredded
- 1 carrot, shredded
- 1 tablespoon sesame seeds (optional)
- For the Dressing: 2 tablespoons tahini , 1 tablespoon lemon juice , 1 teaspoon maple syrup or agave , 2 tablespoons water (or more for desired consistency) , Salt and pepper to taste
- Cook the quinoa: In a pot, cook the quinoa according to package instructions. Fluff with a fork and set aside.
- Roast the sweet potato and chickpeas: Preheat the oven to 200°C (400°F). On a baking sheet, toss the sweet potato cubes and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 20-25 minutes, or until the sweet potatoes are tender and the chickpeas are crispy.
- Prepare the dressing: In a small bowl, whisk together the tahini, lemon juice, maple syrup, water, salt, and pepper until smooth. Add more water if needed to reach your desired dressing consistency.
- Assemble the Buddha bowls: In each bowl, place a portion of cooked quinoa. Top with roasted sweet potatoes, chickpeas, baby spinach or kale, avocado slices, shredded red cabbage, and carrot.
- Drizzle with dressing: Drizzle the tahini dressing over the Buddha bowls. Sprinkle with sesame seeds if desired.
- Serve: Serve immediately and enjoy your colorful, nutritious Vegan Buddha Bowl!