
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!
Serves:
Ingredients
- 4cupsquinoa,cooked
- 3sweet potatoes,medium to large, peeled and cut into ½-inch pieces
- 1tbspolive oil
- salt and pepper,to taste
- 15ozchickpeas,(1 can), rinsed and drained
- 1cupbaby spinach leaves
- 1cuppurple cabbage,shredded
- ÂĽcupcashews,roasted
- 1avocado,peeled, pitted, thinly sliced
For Tahini Dressing:
- ÂĽcuptahini
- 1tbsplemon juice
- 2tspmaple syrup
- cooking spray
Instructions
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Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray.
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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.
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Bake for 25 minutes, or until the sweet potatoes are tender and chickpeas are browned and crispy.
Tahini Dressing:
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In a small bowl, whisk together the tahini, lemon juice, maple syrup, and salt and pepper to taste. Set aside.
To Assemble:
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Divide the quinoa evenly between 4 bowls.
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Divide the sweet potatoes, chickpeas, cabbage, spinach, cashews, and avocado evenly between the 4 bowls, arranging on top of the quinoa.
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Drizzle the tahini dressing over the buddha bowls, serve, and enjoy!
Nutrition
- Calories:Â 1431.68kcal
- Fat:Â 44.70g
- Saturated Fat:Â 5.56g
- Monounsaturated Fat:Â 20.01g
- Polyunsaturated Fat:Â 15.49g
- Carbohydrates:Â 212.20g
- Fiber:Â 33.75g
- Sugar:Â 19.32g
- Protein:Â 53.02g
- Sodium:Â 1141.92mg
- Calcium:Â 266.06mg
- Potassium:Â 2510.95mg
- Iron:Â 15.57mg
- Vitamin A: 724.71µg
- Vitamin C:Â 26.52mg
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