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 porsiyon
Cuisine: american
Ingredients: 250 g sweet potato peeled and cubed; 400 g chickpea canned, rinsed and drained; 2 yemek kaşığı olive oil; 0,5 çay kaşığı paprika; 0,25 çay kaşığı cumin; 0,5 çay kaşığı salt; 0,25 çay kaşığı black pepper freshly ground; 100 g mixed greens; 0,5 su bardağı quinoa cooked; 2 yemek kaşığı tahini; 1 yemek kaşığı lemon juice freshly squeezed; 2 yemek kaşığı water; 0,25 çay kaşığı garlic powder; 1 çay kaşığı 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 50 dk.
Porsiyon: 2
Zorluk: Kolay
Porsiyon başına: 794 kcal

Alerjen bilgisi: susam içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

bowl

250 gsweet potato, peeled and cubed
400 gchickpea, canned, rinsed and drained
2 yemek kaşığıolive oil
0,5 çay kaşığıpaprika
0,25 çay kaşığıcumin
0,5 çay kaşığısalt
0,25 çay kaşığıblack pepper, freshly ground
100 gmixed greens
0,5 su bardağıquinoa, cooked

dressing

2 yemek kaşığıtahini
1 yemek kaşığılemon juice, freshly squeezed
2 yemek kaşığıwater
0,25 çay kaşığıgarlic powder
1 çay kaşığımaple syrup

Ekipman

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

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

76%Puan

Kalori: 793,7kcal
Protein: 26,4g
Karbonhidrat: 109,8g
Yağ: 29,9g
Lif: 22,2g
Şeker: 15,5g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

Store leftover components separately in airtight containers in the refrigerator.

Yeniden ısıtma

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