Vegan Sweet Potato Quinoa Buddha Bowl
User Reviews
5
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
2
-
Calories
814 kcal
-
Course
Main Course
-
Cuisine
American
Vegan Sweet Potato Quinoa Buddha Bowl
Report
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.
Share:
Ingredients
- 1 sweet potato peeled and chopped to 1/2 inch cubes
- 1 1/2 tablespoon olive oil divided
- 1 cup quinoa cooked
- 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
- black 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
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
(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%)
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
9 reviews
Excellent
Other Recipes
You'll Also Love
