Name: Buddha Bowls Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 4 cups quinoa; 3 sweet potatoes; 1 tbsp olive oil; salt and pepper; 15 oz chickpeas; 1 cup baby spinach leaves; 1 cup purple cabbage; ¼ cup cashews; 1 avocado; For Tahini Dressing:; ¼ cup tahini; 1 tbsp lemon juice; 2 tsp maple syrup; Cooking spray

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!

Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

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
¼cupcashews,roasted
1avocado,peeled, pitted, thinly sliced

For Tahini Dressing:

¼cuptahini
1tbsplemon juice
2tspmaple syrup
cooking spray

Instructions

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.

Tahini Dressing:

In a small bowl, whisk together the tahini, lemon juice, maple syrup, and salt and pepper to taste. Set aside.

To Assemble:

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!