How To Make Buddha Bowls
These vegan-friendly buddha bowls makes a filling meal, packed with sweet potatoes, chickpeas, and greens, all tossed in a tangy tahini lemon dressing!
Preheat the oven to 400 degrees F. 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 top and season to taste with salt and pepper.
Bake for 25 minutes, or until the sweet potatoes are tender and chickpeas are browned and crispy.
In a small bowl, whisk together the tahini, lemon juice, maple syrup, and salt and pepper to taste. Set aside.
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.
Drizzle the tahini dressing over the buddha bowls, serve, and enjoy!
- Calories: 1431.68kcal
- Fat: 44.70g
- Saturated Fat: 5.56g
- Monounsaturated Fat: 20.01g
- Polyunsaturated Fat: 15.49g
- Carbohydrates: 212.20g
- Fiber: 33.75g
- Sugar: 19.32g
- Protein: 53.02g
- Sodium: 1141.92mg
- Calcium: 266.06mg
- Potassium: 2510.95mg
- Iron: 15.57mg
- Vitamin A: 724.71µg
- Vitamin C: 26.52mg
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