5.0 from 51 votes
Buddha Bowls
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Calories: 618 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 618
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.