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Buddha Bowl

This vegan buddha bowl combines quinoa, fresh veggies, roasted sweet potatoes, crispy chickpeas, and roasted sunflower seeds all topped with a delicious garlic tahini dressing.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4
Calories: 518 kcal
Course: Lunch
Cuisine: American

Ingredients

Bowl
  • ⅔ cup dry quinoa
  • 1 ⅓ cup vegetable broth
  • 4 cups baby spinach loosely packed
  • 1 cup cucumber chopped
  • 1 cup purple cabbage chopped
  • ¼ cup roasted sunflower seeds
  • Garlic Tahini Dressing
  • avocado slices for serving
Sweet Potatoes
  • 2 medium sweet potatoes peeled or unpeeled
  • 1–2 Tablespoons avocado or olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper
Chickpeas
  • 1 15 oz can chickpeas drained and rinsed
  • 1-2 teaspoons olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper

Instructions

    Cup of Yum
  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Chop sweet potatoes into 1/2-inch chunks. Try to make them around the same size so that they are all done cooking at the same time. Place sweet potatoes, oil, salt and pepper in a large bowl and toss to combine. Pour sweet potatoes onto parchment lined baking sheet (save some room for the chickpeas).
  3. Add the chickpeas to a mixing bowl with oil and seasonings. Use your hands to coat the chickpeas well. Pour chickpeas onto a baking sheet, separate from the sweet potatoes.
  4. Bake for 30-35 minutes, tossing once half-way through, until sweet potatoes are soft. Remove from oven, taste and season with additional salt if needed.
  5. While sweet potatoes and chickpeas are roasting, rinse and drain quinoa, if needed. Add quinoa and broth to a saucepan and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
  6. Meanwhile make the dressing and set aside.
  7. To make the bowls, add ½ cup quinoa, 1 cup spinach, ½ cup sweet potatoes, ⅓ cup chickpeas, ¼ cup cucumber, ¼ cup cabbage and 1 Tablespoon sunflower seeds to 4 bowls. Drizzle 2 Tablespoons of dressing and top with sliced avocado, if desired.
  8. Serve immediately.

Nutrition Information

Serving 1bowl w/ dressing Calories 518kcal (26%) Carbohydrates 65g (22%) Protein 19g (38%) Fat 21g (32%) Cholesterol 2mg (1%) Sodium 752mg (31%) Potassium 986mg (28%) Fiber 14g (56%) Sugar 8g (16%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 518

% Daily Value*

Serving 1bowl w/ dressing
Calories 518kcal 26%
Carbohydrates 65g 22%
Protein 19g 38%
Fat 21g 32%
Cholesterol 2mg 1%
Sodium 752mg 31%
Potassium 986mg 21%
Fiber 14g 56%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.