Buddha Bowl
User Reviews
5
Buddha Bowl
Description
This recipe begins with roasting seasoned sweet potato chunks and spiced chickpeas separately until tender and crisp. Meanwhile, quinoa is cooked in vegetable broth to provide a fluffy, protein-rich grain base. Fresh vegetables including spinach, cucumber, and purple cabbage bring crunch and freshness to each bowl. Sunflower seeds add a nutty element and extra texture.
The bowl is completed with slices of fresh avocado and a garlic tahini dressing that binds the flavors together with creaminess and a slight tang. The combination creates a nutrient-dense meal featuring a balance of roasted and fresh components with diverse textures from soft to crunchy and creamy.
The recipe can be prepared ahead by roasting the vegetables and chickpeas separately and reheating when ready to serve. Adjust seasoning on the sweet potatoes and chickpeas to taste and use preferred dressing variations if desired.
Ingredients
Bowl
- ⅔ cup quinoa dry
- 1 ⅓ cup vegetable broth
- 4 cups baby spinach loosely packed
- 1 cup cucumber chopped
- 1 cup purple cabbage chopped
- ¼ cup sunflower seeds roasted
- garlic tahini dressing
- avocado for serving, slices
Sweet Potatoes
- 2 medium sweet potato peeled or unpeeled
- 1–2 Tablespoons avocado oil or olive oil
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper ground
Chickpeas
- 1 oz chickpeas drained and rinsed, canned
- 1-2 teaspoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- 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).
- 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.
- 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.
- 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.
- Meanwhile make the dressing and set aside.
- 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.
- Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 518 kcal
% 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.
User Reviews
Overall Rating
5
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