LunchMain Course

Vegan Buddha Bowl with Tahini Dressing

Name: Vegan Buddha Bowl with Tahini Dressing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: american
Ingredients: 300 g sweet potato peeled and diced into 1-inch cubes; 400 g chickpea canned, rinsed and drained; 2 tbsp olive oil; 0.5 tsp paprika; 0.5 tsp cumin; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 4 cup mixed greens; 0.5 pcs cucumber diced; 1 cup cherry tomato halved; 3 tbsp tahini; 2 tbsp lemon juice freshly squeezed; 2 tbsp water; 1 clove garlic minced; 1 tsp maple syrup

This vibrant and nutritious vegan Buddha bowl features roasted sweet potatoes, crispy chickpeas, and fresh greens, all brought together with a creamy tahini dressing. It's a satisfying and wholesome meal perfect for lunch or a light dinner.

An original recipe by Forkin

Total time: 45 min
Serves: 2
Difficulty: Medium
Per serving: 811 kcal

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

Mise en place

Ingredients

bowl

300 gsweet potato, peeled and diced into 1-inch cubes
400 gchickpea, canned, rinsed and drained
2 tbspolive oil
0.5 tsppaprika
0.5 tspcumin
0.5 tspsalt
0.25 tspblack pepper, freshly ground
4 cupmixed greens
0.5 pcscucumber, diced
1 cupcherry tomato, halved

dressing

3 tbsptahini
2 tbsplemon juice, freshly squeezed
2 tbspwater
1 clovegarlic, minced
1 tspmaple syrup

Equipment

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

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 large bowl, combine the sweet potato, chickpeas, olive oil, paprika, cumin, salt, and black pepper. Toss well to coat everything evenly.
About 5 min
3
Spread the seasoned sweet potatoes and chickpeas in a single layer on the prepared baking sheet.
About 1 min
Cook’s note: Avoid overcrowding the pan to ensure even roasting and crispiness.
4
Roast for 20-25 minutes, or until the sweet potatoes are tender and lightly caramelized, and the chickpeas are slightly crispy. Flip them halfway through cooking.
About 25 min
5
While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, maple syrup, and a pinch of salt and pepper until smooth and creamy.
About 5 min
Cook’s note: Add more water, one teaspoon at a time, if the dressing is too thick.
6
Divide the mixed greens between two serving bowls.
About 1 min
7
Top the greens with the roasted sweet potatoes and chickpeas, diced cucumber, and halved cherry tomatoes.
About 2 min
8
Drizzle generously with the tahini dressing and serve immediately.
About 1 min

Per serving

Nutrition

76%Score

Calories: 810.7kcal
Protein: 28.7g
Carbs: 108.7g
Fat: 32.4g
Fibre: 28.1g
Sugar: 25.4g

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

Keep it good

Storage

Store leftover components of the bowl (roasted vegetables, fresh greens, dressing) separately in airtight containers.

Reheating

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