Roasted Vegetable Buddha Bowl

Buddha bowls are all about balance, both in nutrition and visual appeal, making them a Pinterest favorite. This spring-inspired bowl features a harmonious blend of roasted sweet potatoes, protein-rich quinoa and chickpeas, and fresh greens, all tied together with a creamy tahini dressing. Not only is this bowl visually stunning with its rainbow of colors, but it's also incredibly nourishing and satisfying. It's the perfect meal for those seeking a plant-based option that doesn't compromise on flavor or texture.

🕒 Prep Time: 15 minutes

        Cook Time: 30 minutes

🍗   Serves: 4

🛒 Ingredients:

• 2 sweet potatoes, diced
• 2 cups cooked quinoa
• 2 cups kale, stems removed and roughly chopped
• 1 cup canned chickpeas, rinsed and drained
• 1 avocado, diced
• 1/4 cup sunflower seeds
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste

For Tahini Sauce:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 2-3 tablespoons water
• Salt to taste

👩‍🍳 Instructions:

1. Preheat oven to 400°F (200°C).
2. On a baking sheet, toss sweet potatoes and chickpeas with olive oil, paprika, cumin, salt, and pepper.
3. Roast for 25-30 minutes, flipping once, until sweet potatoes are tender and chickpeas are crispy.
4. Meanwhile, prepare the tahini sauce by mixing all sauce ingredients in a small bowl. Stir well.
5. Place quinoa as the base layer in serving bowls.
6. Arrange kale, roasted sweet potatoes, chickpeas, and avocado on top of the quinoa.
7. Drizzle with tahini sauce and sprinkle with sunflower seeds.
8. Serve warm or cold.

📝 Serving suggestion:

Consider adding pickled red onions, microgreens, or sprouts as additional toppings for extra flavor and texture. Serve with a side of warm whole grain pita bread or seeded crackers for scooping.

Share this post