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Vegetarian Buddha Bowl

Vegetarian Buddha Bowl Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and black pepper
  • 4 cups fresh spinach or baby kale
  • 1 avocado, sliced
  • 1 cup shredded red cabbage
  • 1/4 cup creamy peanut butter
  • 2 tbsp fresh lime juice
  • 2 tbsp soy sauce or tamari
  • 1 tsp maple syrup or honey
  • 1 tsp grated fresh ginger
  • 1 small garlic clove, grated
  • 2 to 3 tbsp warm water

Method
 

  1. Heat oven to 425°F (220°C). Toss sweet potatoes and chickpeas with olive oil, paprika, garlic powder, salt, and pepper. Roast on a sheet pan for 20 to 22 minutes until tender and crisp.
  2. Meanwhile, cook quinoa in 2 cups salted water, covered, for 15 minutes. Let rest 5 minutes, then fluff.
  3. Whisk peanut butter, lime juice, soy sauce, maple syrup, ginger, garlic, and warm water until smooth.
  4. Divide spinach among bowls, top with quinoa, roasted vegetables, cabbage, and avocado. Drizzle with dressing and serve.

Notes

The roasted chickpeas soften as they absorb dressing, so assemble the bowls just before eating to keep them crunchy. If you’re meal prepping, pack the dressing separately.