LunchMain Course

Nourishing Vegan Buddha Bowl

Name: Nourishing Vegan Buddha Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 racions
Cuisine: american
Ingredients: 250 g sweet potato peeled and cubed; 400 g chickpea canned, rinsed and drained; 2 cs olive oil; 0,5 ct paprika; 0,25 ct cumin; 0,5 ct salt; 0,25 ct black pepper freshly ground; 100 g mixed greens; 0,5 tassa quinoa cooked; 2 cs tahini; 1 cs lemon juice freshly squeezed; 2 cs water; 0,25 ct garlic powder; 1 ct maple syrup

This vibrant Buddha bowl features roasted sweet potatoes, crisp chickpeas, and fresh greens, all brought together with a creamy tahini dressing. It's a satisfying and wholesome meal packed with plant-based goodness.

Una recepta original de Forkin

Temps total: 50 min
Racions: 2
Dificultat: Fàcil
Per ració: 794 kcal

Informació sobre al·lèrgens: pot contenir sèsam. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

bowl

250 gsweet potato, peeled and cubed
400 gchickpea, canned, rinsed and drained
2 csolive oil
0,5 ctpaprika
0,25 ctcumin
0,5 ctsalt
0,25 ctblack pepper, freshly ground
100 gmixed greens
0,5 tassaquinoa, cooked

dressing

2 cstahini
1 cslemon juice, freshly squeezed
2 cswater
0,25 ctgarlic powder
1 ctmaple syrup

Estris

large bowl · baking sheet · parchment paper · oven · small bowl · whisk

Elaboració

Pas a pas

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Uns 5 min
2
In a medium bowl, toss the sweet potato with half of the olive oil, half of the paprika, half of the cumin, half of the salt, and half of the black pepper.
Uns 2 min
3
Spread the seasoned sweet potato in a single layer on one half of the prepared baking sheet.
Uns 1 min
4
In the same bowl, toss the chickpeas with the remaining olive oil, paprika, cumin, salt, and black pepper.
Uns 2 min
5
Spread the seasoned chickpeas in a single layer on the other half of the baking sheet.
Uns 1 min
6
Roast for 25-30 minutes, or until the sweet potatoes are tender and the chickpeas are slightly crispy, flipping halfway through.
Uns 30 min
Nota de cuina: Keep an eye on them to prevent burning, as oven temperatures can vary.
7
While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, water, garlic powder, and maple syrup until smooth and creamy.
Uns 5 min
Nota de cuina: Add more water, one teaspoon at a time, if you prefer a thinner dressing consistency.
8
Assemble the Buddha bowls by dividing the mixed greens and cooked quinoa evenly between two bowls.
Uns 2 min
9
Top each bowl with the roasted sweet potato and crispy chickpeas.
Uns 1 min
10
Drizzle generously with the tahini dressing and serve immediately.
Uns 1 min

Per ració

Nutrició

76%Puntuació

Calories: 793,7kcal
Proteïnes: 26,4g
Hidrats de carboni: 109,8g
Greixos: 29,9g
Fibra: 22,2g
Sucre: 15,5g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover components separately in airtight containers in the refrigerator.

Com reescalfar-ho

Reheat roasted sweet potatoes and chickpeas in a pan or microwave. Do not reheat greens or dressing.