Vegan Buddha Bowl
A nutritious and colorful bowl packed with grains, veggies, and plant-based protein.
15 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 1 cup cooked quinoa
- 1 cup chickpeas (cooked or canned)
- 1 medium sweet potato (diced)
- 1 cup kale (chopped)
- 1 avocado (sliced)
- 1/2 cup shredded red cabbage
- 1/4 cup hummus
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 tbsp lemon juice
- 1 tbsp tahini
- 1 tbsp water
Nutrition Facts
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Instructions
Preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 20 minutes or until tender.
While the sweet potato is roasting, heat a pan over medium heat. Add the chickpeas and a pinch of salt, sautéing for 5 minutes until slightly crispy.
In the same pan, lightly sauté the kale for 2-3 minutes until wilted. Remove from heat and set aside.
Prepare the tahini dressing by whisking together tahini, lemon juice, water, and a pinch of salt until smooth.
Assemble the bowl: Start with a base of cooked quinoa, then arrange the roasted sweet potato, chickpeas, kale, shredded red cabbage, and avocado slices on top.
Drizzle with tahini dressing and add a dollop of hummus. Serve immediately and enjoy!
Chef's Tips
- Meal Prep: Cook quinoa and roast sweet potatoes in advance for quicker assembly during the week.
- Protein Swap: Substitute chickpeas with tofu, tempeh, or lentils for variety.
- Extra Crunch: Add sunflower seeds or roasted nuts for additional texture.
- Dressing Variations: Try a peanut or miso dressing for a different flavor profile.
- Storage: Store components separately in airtight containers for up to 3 days.
