Description
A nutritious and colorful vegan Buddha bowl packed with fresh vegetables, grains, and plant-based protein.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup chickpeas, drained and rinsed
- 1 medium sweet potato, cubed and roasted
- 1 avocado, sliced
- 1 cup kale, chopped
- 1/2 cup shredded red cabbage
- 1/4 cup tahini
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25 minutes or until tender.
- Cook quinoa according to package instructions. Let it cool slightly.
- In a small bowl, mix tahini, lemon juice, and a pinch of salt to make the dressing.
- Assemble the bowl by arranging quinoa, roasted sweet potatoes, chickpeas, kale, red cabbage, and avocado slices.
- Drizzle with tahini dressing and serve immediately.
Notes
- Swap quinoa for brown rice or farro if preferred.
- Add a sprinkle of nuts or seeds for extra crunch.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Roasting, Mixing
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Vegan Buddha Bowl, Healthy Lunch, Plant-Based Meal