Vegan Sweet Potato Quinoa Buddha Bowl
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
2
-
Calories
814 kcal
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Course
Main Course
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Cuisine
American
Vegan Sweet Potato Quinoa Buddha Bowl
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Packed with wholesome nutrition and flavor, this vegan buddha bowl is the perfect hearty vegan meal. Fresh kale, roasted sweet potatoes and chickpeas, quinoa, avocado, and a tangy lemon tahini dressing make this bowl truly delicious.
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Ingredients
- 1 sweet potato peeled and chopped to 1/2 inch cubes
- 1 1/2 tablespoon olive oil divided
- 1 cup cooked quinoa
- 1 can chickpeas rinsed & drained, 15oz
- 2 cups kale leaves de-stemmed and chopped
- 1 avocado pitted and peeled, sliced
- 1/2 orange sliced
Seasonings
- 1/2 teaspoon garlic powder divided
- 1/2 teaspoon cumin powder
- 1/2 teaspoon paprika
- salt and pepper
Lemon Tahini Dressing
- 2 tablespoon tahini paste
- 1 tablespoon lemon juice
- 1/2 teaspoon maple syrup
- 1 clove garlic minced
- 2-3 tablespoon water
- 1/4 teaspoon salt optional, adjust to taste
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Instructions
- Preheat oven to 425°F. In a large baking tray, place the sweet potatoes on one side. Drizzle 1/2 tablespoon olive oil and add salt, pepper, and 1/4 teaspoon garlic powder. On the other side of the baking tray, add chickpeas. Drizzle 1/2 tablespoon olive oil and add salt, remaining garlic powder, cumin powder, and paprika. Mix well. Bake for 30-35 minutes until cooked through.
- Cook quinoa according to package directions.
- Place kale leaves in a large bowl and massage with 1/2 tablespoon olive oil.
- Mix together all the dressing ingredients in a small mason jar.
Assemble the buddha bowls
- Divide kale in two serving bowls.Divide cooked quinoa, brown & red rice into each bowl.Divide roasted sweet potatoes & chickpeas into each bowl.
- Add avocado and orange slices on top. Drizzle with the lemon tahini dressing. Enjoy!
Notes
- Prep ahead: Most of the ingredients for this buddha bowl can be prepared ahead to save time.
- Cook Quinoa: You can cook the quinoa on the stovetop or follow my recipe to cook quinoa the instant pot.
- Roasted Sweet Potatoes: I love to roast sweet potatoes in the air fryer to save time. Here is my recipe for air fryer sweet potatoes.
- Chickpeas: If you prefer, you can also saute the chickpeas with the same spices in a pan.
- Storing leftovers: You can store leftovers for 1-2 days in the refrigerator in an airtight container.
Nutrition Information
Show Details
Calories
814kcal
(41%)
Carbohydrates
98g
(33%)
Protein
25g
(50%)
Fat
40g
(62%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
10g
Monounsaturated Fat
22g
Sodium
1030mg
(43%)
Potassium
1865mg
(53%)
Fiber
25g
(100%)
Sugar
11g
(22%)
Vitamin A
23247IU
(465%)
Vitamin C
118mg
(131%)
Calcium
288mg
(29%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 814 kcal
% Daily Value*
| Calories | 814kcal | 41% |
| Carbohydrates | 98g | 33% |
| Protein | 25g | 50% |
| Fat | 40g | 62% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 22g | 110% |
| Sodium | 1030mg | 43% |
| Potassium | 1865mg | 40% |
| Fiber | 25g | 100% |
| Sugar | 11g | 22% |
| Vitamin A | 23247IU | 465% |
| Vitamin C | 118mg | 131% |
| Calcium | 288mg | 29% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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