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 porties
Cuisine: american
Ingredients: 300 g sweet potato peeled and diced into 1-inch cubes; 400 g chickpea canned, rinsed and drained; 2 el olive oil; 0,5 tl paprika; 0,5 tl cumin; 0,5 tl salt; 0,25 tl black pepper freshly ground; 4 kopje mixed greens; 0,5 st cucumber diced; 1 kopje cherry tomato halved; 3 el tahini; 2 el lemon juice freshly squeezed; 2 el water; 1 teentje garlic minced; 1 tl 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.

Een origineel recept van Forkin

Totale tijd: 45 min
Porties: 2
Moeilijkheid: Gemiddeld
Per portie: 811 kcal

Allergeneninformatie: kan sesam bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

bowl

300 gsweet potato, peeled and diced into 1-inch cubes
400 gchickpea, canned, rinsed and drained
2 elolive oil
0,5 tlpaprika
0,5 tlcumin
0,5 tlsalt
0,25 tlblack pepper, freshly ground
4 kopjemixed greens
0,5 stcucumber, diced
1 kopjecherry tomato, halved

dressing

3 eltahini
2 ellemon juice, freshly squeezed
2 elwater
1 teentjegarlic, minced
1 tlmaple syrup

Keukengerei

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

De bereidingswijze

Stap voor stap

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Ongeveer 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.
Ongeveer 5 min
3
Spread the seasoned sweet potatoes and chickpeas in a single layer on the prepared baking sheet.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 5 min
Tip van de kok: Add more water, one teaspoon at a time, if the dressing is too thick.
6
Divide the mixed greens between two serving bowls.
Ongeveer 1 min
7
Top the greens with the roasted sweet potatoes and chickpeas, diced cucumber, and halved cherry tomatoes.
Ongeveer 2 min
8
Drizzle generously with the tahini dressing and serve immediately.
Ongeveer 1 min

Per portie

Voedingswaarden

76%Score

Calorieën: 810,7kcal
Eiwit: 28,7g
Koolhydraten: 108,7g
Vet: 32,4g
Vezels: 28,1g
Suiker: 25,4g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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