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5.0 from 9 votes

Vegan Sweet Potato Quinoa Buddha Bowl

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 2
Calories: 814 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. Cook quinoa according to package directions.
  3. Place kale leaves in a large bowl and massage with 1/2 tablespoon olive oil. 
  4. Mix together all the dressing ingredients in a small mason jar.
Assemble the buddha bowls
  1. Divide kale in two serving bowls.Divide cooked quinoa, brown & red rice into each bowl.Divide roasted sweet potatoes & chickpeas into each bowl.
  2. 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. 
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Nutrition Information

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

% 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.