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 servings
Cuisine: american
Ingredients: 250 g sweet potato peeled and cubed; 400 g chickpea canned, rinsed and drained; 2 tbsp olive oil; 0.5 tsp paprika; 0.25 tsp cumin; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 100 g mixed greens; 0.5 cup quinoa cooked; 2 tbsp tahini; 1 tbsp lemon juice freshly squeezed; 2 tbsp water; 0.25 tsp garlic powder; 1 tsp 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.

An original recipe by Forkin

Total time: 50 min
Serves: 2
Difficulty: Easy
Per serving: 794 kcal

Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

bowl

250 gsweet potato, peeled and cubed
400 gchickpea, canned, rinsed and drained
2 tbspolive oil
0.5 tsppaprika
0.25 tspcumin
0.5 tspsalt
0.25 tspblack pepper, freshly ground
100 gmixed greens
0.5 cupquinoa, cooked

dressing

2 tbsptahini
1 tbsplemon juice, freshly squeezed
2 tbspwater
0.25 tspgarlic powder
1 tspmaple syrup

Equipment

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

The method

Step by step

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
About 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.
About 2 min
3
Spread the seasoned sweet potato in a single layer on one half of the prepared baking sheet.
About 1 min
4
In the same bowl, toss the chickpeas with the remaining olive oil, paprika, cumin, salt, and black pepper.
About 2 min
5
Spread the seasoned chickpeas in a single layer on the other half of the baking sheet.
About 1 min
6
Roast for 25-30 minutes, or until the sweet potatoes are tender and the chickpeas are slightly crispy, flipping halfway through.
About 30 min
Cook’s note: 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.
About 5 min
Cook’s note: 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.
About 2 min
9
Top each bowl with the roasted sweet potato and crispy chickpeas.
About 1 min
10
Drizzle generously with the tahini dressing and serve immediately.
About 1 min

Per serving

Nutrition

76%Score

Calories: 793.7kcal
Protein: 26.4g
Carbs: 109.8g
Fat: 29.9g
Fibre: 22.2g
Sugar: 15.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover components separately in airtight containers in the refrigerator.

Reheating

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