Name: Vegan Buddha Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups quinoa (rinsed); 4 cups water; 1 can (15 oz chickpeas, drained, rinsed, and patted dry); 1 tsp smoked paprika; 1 tsp garlic powder; Salt and pepper (to taste); 2 Tbsp olive oil (divided); 2 sweet potatoes (peeled and cubed); 2 cups kale (stems removed and chopped); 1 avocado (sliced); 1 red bell pepper (sliced); 1 cucumber (sliced); 1 carrot (julienned or shredded); 1/4 cup tahini; 2 Tbsp lemon juice; 1 maple syrup; 2-4 water (to adjust consistency); Salt (to taste)

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Vegan Buddha Bowl

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Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 600 kcal

Ingredients

For the Bowl:

2 cups quinoa rinsed
4 cups water
1 can 15 oz chickpeas, drained, rinsed, and patted dry
1 tsp smoked paprika
1 tsp garlic powder
Salt and pepper to taste
2 Tbsp olive oil divided
2 sweet potatoes peeled and cubed
2 cups kale stems removed and chopped
1 avocado sliced
1 red bell pepper sliced
1 cucumber sliced
1 carrot julienned or shredded

For the Dressing:

1/4 cup tahini
2 Tbsp lemon juice
1 maple syrup
2-4 water to adjust consistency
Salt to taste

Instructions

Preheat your oven to 400°F. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside.
Toss chickpeas with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and bake for 20-25 minutes, until crispy. Toss sweet potatoes with the remaining olive oil, salt, and pepper. Spread on a separate baking sheet and bake for 25-30 minutes, until tender. In a large skillet over medium heat, sauté kale until wilted, about 3-5 minutes. Season with a pinch of salt.
Prepare the dressing by whisking together tahini, lemon juice, maple syrup, water, and salt until smooth. Adjust the consistency with more water if necessary.
Assemble the Buddha bowls by dividing the cooked quinoa among four bowls. Top with roasted chickpeas, sweet potatoes, sautéed kale, avocado slices, red bell pepper, cucumber, and carrot.
Drizzle each bowl with the tahini dressing before serving.

Tip:

Feel free to customize your Buddha bowl with any seasonal vegetables or your favorite toppings. Roasted broccoli, beets, or butternut squash are excellent additions. For an extra protein boost, consider adding baked tofu or tempeh to the bowl.