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Vegan Buddha Bowl

30-Minute Vegan Buddha Bowl Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • ½ tsp fine sea salt
  • 1 cup dry quinoa, rinsed
  • 4 cups chopped kale leaves
  • 1 medium avocado, sliced
  • ⅓ cup tahini
  • 2 tbsp fresh lemon juice
  • 1 small garlic clove, grated
  • ¼ tsp salt
  • 3 to 4 tbsp warm water

Method
 

  1. Heat oven to 400°F (200°C). Toss sweet potatoes, chickpeas, oil, cumin, and ½ tsp salt on a sheet pan. Roast 25 minutes, stirring once.
  2. Simmer quinoa with 2 cups water, covered, for 15 minutes. Rest, then fluff.
  3. Whisk tahini, lemon juice, garlic, ¼ tsp salt, and warm water until smooth.
  4. Massage kale with a little dressing, then top with quinoa, roasted veg, avocado, and remaining dressing. Serve warm.

Notes

The chickpeas stay crispiest when they are completely dry before roasting. If the dressing thickens in the fridge, whisk in water a teaspoon at a time until it’s pourable again.