Buddha Bowl (Printable)
A nourishing bowl of roasted sweet potato, crispy chickpeas, fresh veggies, and creamy tahini dressing.
# Ingredient List:
→ Grains
01 - 1 cup cooked quinoa or brown rice
→ Protein
02 - 1 (15 oz) can chickpeas, drained and rinsed
03 - 1 tbsp olive oil
04 - 1 tsp smoked paprika
05 - 1/2 tsp ground cumin
06 - Salt and freshly ground black pepper, to taste
→ Vegetables
07 - 1 medium sweet potato, peeled and cubed
08 - 1 tbsp olive oil
09 - 1 cup red cabbage, thinly sliced
10 - 1 cup cherry tomatoes, halved
11 - 1 medium avocado, sliced
12 - 1 cup baby spinach or kale
→ Tahini Dressing
13 - 3 tbsp tahini
14 - 1 clove garlic, minced
15 - 2 tbsp fresh lemon juice
16 - 2 tbsp water, plus more as needed
17 - 1 tsp pure maple syrup
18 - Salt, to taste
→ Toppings
19 - 2 tbsp toasted sesame seeds
20 - 2 tbsp pumpkin seeds
21 - Fresh coriander leaves
# Steps:
01 - Preheat the oven to 400°F. Toss the cubed sweet potato with 1 tbsp olive oil, salt, and pepper. Spread in an even layer on a baking sheet and roast for 20 to 25 minutes until tender and lightly golden at the edges.
02 - In a mixing bowl, toss the drained chickpeas with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper until evenly coated. Spread on a baking sheet and roast for 15 minutes, tossing once halfway through, until crispy on the outside.
03 - Prepare the quinoa or brown rice according to the package directions. Fluff with a fork and set aside.
04 - In a small bowl, whisk together the tahini, minced garlic, lemon juice, water, maple syrup, and salt until smooth and creamy. Add additional water one teaspoon at a time until the dressing reaches a pourable consistency.
05 - Thinly slice the red cabbage, halve the cherry tomatoes, slice the avocado, and rinse the baby spinach or kale. Pat the greens dry and set everything aside.
06 - Divide the cooked grains among four bowls. Arrange the spinach or kale, roasted sweet potato, crispy chickpeas, sliced cabbage, halved tomatoes, and sliced avocado over the grains in each bowl.
07 - Drizzle each bowl generously with the tahini dressing. Sprinkle with sesame seeds, pumpkin seeds, and fresh coriander leaves. Serve right away.
# Expert Advice:
01 -
- You can prep all the components ahead and assemble in under five minutes when hunger hits
- The tahini dressing creates this creamy richness that makes you forget youre eating something so wholesome
02 -
- The chickpeas lose their crunch if you dress them too early, add dressing right before serving
- You can roast the sweet potatoes and chickpeas on the same pan if they are cut to similar sizes
03 -
- Pat the chickpeas completely dry with paper towels before roasting for maximum crunch
- Let the roasted vegetables cool for 5 minutes so they do not make everything soggy