Buddha Bowls

Name: Buddha Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving
Ingredients: 4 cups cooked quinoa; 3 medium to large sweet potatoes; 1 tablespoon olive oil; salt and pepper to taste; 1 ounce can chickpeas; 1 cup baby spinach leaves; 1 cup shredded purple cabbage; 1/4 cup roasted cashews; 1 avocado; 1/4 cup Tahini; 1 tablespoon lemon juice; 2 teaspoons maple syrup; cooking spray

User Reviews

5.0

51 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4
Calories
618 kcal
Course
Main Course
Cuisine
American

Buddha Bowls

Benson Pickett

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These protein packed vegan buddha bowls are loaded with colorful veggies, sweet potatoes, roasted chickpeas and cashews, all topped off with a creamy tahini dressing.

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Ingredients

Servings

4 cups cooked quinoa
3 medium to large sweet potatoes peeled and cut into 1/2 inch pieces
1 tablespoon olive oil
salt and pepper to taste
1 ounce can chickpeas rinsed and drained
1 cup baby spinach leaves
1 cup shredded purple cabbage
1/4 cup roasted cashews
1 avocado peeled, pitted and thinly sliced
1/4 cup Tahini
1 tablespoon lemon juice
2 teaspoons maple syrup
cooking spray

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Instructions

Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
Place the chickpeas on one side of the pan and the sweet potatoes on the other side of the pan in a single layer.
Drizzle the olive oil over the sweet potatoes and chickpeas and season to taste with salt and pepper.
Bake for 25 minutes, or until sweet potatoes are tender and chickpeas are browned and crispy.
Divide the quinoa evenly between 4 bowls.
Divide the sweet potatoes, chickpeas, cabbage, spinach, cashews and avocado evenly between the 4 bowls, arranging on top of the quinoa.
In a small bowl whisk together the tahini, lemon juice, maple syrup and salt and pepper to taste.
Drizzle the tahini dressing over the buddha bowls and serve immediately.

Nutrition Information

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Calories 618kcal (31%) Carbohydrates 82g (27%) Protein 19g (38%) Fat 25g (38%) Saturated Fat 3g (15%) Sodium 497mg (21%) Fiber 16g (64%) Sugar 9g (18%)