Quinoa Buddha Bowl
This vegan Quinoa Buddha Bowl is filled with nourishing roasted sweet potatoes, kale, crispy chickpeas, avocado and a tangy tahini dressing!
Servings 2 servings
- 1 cup cooked quinoa
- 1 sweet potato peeled, chopped in ½ inch cubes
- 1 can chickpeas rinsed and drained
- 2 tablespoons olive oil divided
- ½ teaspoon cumin
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 8 ounces kale de-stemmed and chopped about 6 cups
- ½ avocado pitted and peeled
- 2 tablespoons tahini paste
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons water
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Place the sweet potatoes on one side and the chickpeas on the other side. Add one tablespoon olive oil on the sweet potatoes and one tablespoon olive oil on the chickpeas. Sprinkle the sweet potatoes and chickpeas with cumin, salt and pepper and toss each separately to coat. Bake for 30-35 minutes, tossing halfway through.
Place the kale in a large bowl and drizzle the remaining tablespoon olive oil. Sprinkle with salt to taste, if desired and use your hands to massage the kale with the oil. Divide into two bowls for serving. Divide the quinoa on top.
In a small mason jar, mix together the ingredients for the dressing until smooth and creamy.
When the potatoes and chickpeas are done roasting, divide on top of the quinoa and kale in the bowls. Add the avocado on top and drizzle with the tahini dressing. Serve warm
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Calories: 591kcal | Carbohydrates: 68g | Protein: 15g | Fat: 32g | Saturated Fat: 4g | Sodium: 706mg | Potassium: 1432mg | Fiber: 10g | Sugar: 12g | Vitamin A: 27433IU | Vitamin C: 150mg | Calcium: 258mg | Iron: 5mg