Description
A vibrant medley of flavors and textures, these Buddha Bowls are a nourishing and customizable comfort food perfect for any meal.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup chickpeas, drained and rinsed
- 1 cup roasted sweet potatoes, cubed
- 1 cup sautéed spinach
- 1/2 avocado, sliced
- 1/4 cup shredded carrots
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cube the sweet potatoes, toss with olive oil, salt, and pepper on a baking sheet.
- Roast for 25–30 minutes, flipping halfway through.
- Sauté chickpeas in a skillet over medium heat with a splash of olive oil for 5-7 minutes until golden.
- Sauté spinach in the same skillet for 2-3 minutes until wilted.
- Assemble the bowl with quinoa base, topped with sweet potatoes, chickpeas, spinach, avocado, and shredded carrots.
- Whisk tahini, lemon juice, olive oil, salt, and pepper together for dressing.
- Drizzle the dressing over the assembled bowl and enjoy!
Notes
For best results, use room temperature tahini for smooth mixing. Cook quinoa and sweet potatoes ahead of time to save preparation time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Buddha Bowl, vegan recipe, healthy meal
