Quinoa Buddha Bowl
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2 servings
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Calories
591 kcal
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Course
Main Course
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Cuisine
American
Quinoa Buddha Bowl
Description
The Quinoa Buddha Bowl features cooked quinoa as the base, topped with oven-roasted sweet potatoes and chickpeas seasoned with cumin, salt, and pepper. These components add warmth and a slightly sweet, earthy flavor. The kale is massaged with olive oil and salt, softening its texture and enhancing its mild bitterness. Fresh avocado slices add creaminess, complementing the roasted vegetables and grains.
The dressing blends tahini paste, lemon juice, maple syrup, and water to create a creamy and tangy sauce that brightens the bowl without overpowering the other ingredients. Roasting the sweet potatoes and chickpeas at high heat develops a tender interior with caramelized edges, contrasting nicely with the tender avocado and soft quinoa.
This bowl is versatile for a wholesome lunch or dinner. Its balanced combination of textures and flavors provides a filling meal. The tahini dressing adds a distinctive nutty and slightly sweet note, making the dish unique among grain bowls.
Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days, allowing for easy meal prep.
Ingredients
- 1 cup quinoa cooked
- 1 sweet potato peeled, chopped in ½ inch cubes
- 1 chickpeas rinsed and drained, canned
- 2 tablespoons olive oil divided
- ½ teaspoon cumin
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 8 ounces kale de-stemmed and chopped (about 6 cups)
- ½ avocado pitted and peeled
Dressing
- 2 tablespoons tahini paste
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons water
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the sweet potatoes on one side and the chickpeas on the other side. Add one tablespoon olive oil on the sweet potatoes and one tablespoon olive oil on the chickpeas. Sprinkle the sweet potatoes and chickpeas with cumin, salt and pepper and toss each separately to coat. Bake for 30-35 minutes, tossing halfway through.
- Place the kale in a large bowl and drizzle the remaining tablespoon olive oil. Sprinkle with salt to taste, if desired and use your hands to massage the kale with the oil. Divide into two bowls for serving. Divide the quinoa on top.
- In a small mason jar, mix together the ingredients for the dressing until smooth and creamy.
- When the potatoes and chickpeas are done roasting, divide on top of the quinoa and kale in the bowls. Add the avocado on top and drizzle with the tahini dressing. Serve warm
Notes
- Leftover bowls can be refrigerated up to 4 days in an airtight container to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Calories | 591kcal | 30% |
| Carbohydrates | 68g | 23% |
| Protein | 15g | 30% |
| Fat | 32g | 49% |
| Saturated Fat | 4g | 20% |
| Sodium | 706mg | 29% |
| Potassium | 1432mg | 30% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 27433IU | 549% |
| Vitamin C | 150mg | 167% |
| Calcium | 258mg | 26% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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