Nourishing Vegan Buddha Bowl

备料

配料

做法

分步操作

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

   约 5分钟

2. 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.

   约 2分钟

3. 3

   Spread the seasoned sweet potato in a single layer on one half of the prepared baking sheet.

   约 1分钟

4. 4

   In the same bowl, toss the chickpeas with the remaining olive oil, paprika, cumin, salt, and black pepper.

   约 2分钟

5. 5

   Spread the seasoned chickpeas in a single layer on the other half of the baking sheet.

   约 1分钟

6. 6

   Roast for 25-30 minutes, or until the sweet potatoes are tender and the chickpeas are slightly crispy, flipping halfway through.

   约 30分钟

   烹饪提示： Keep an eye on them to prevent burning, as oven temperatures can vary.

7. 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.

   约 5分钟

   烹饪提示： Add more water, one teaspoon at a time, if you prefer a thinner dressing consistency.

8. 8

   Assemble the Buddha bowls by dividing the mixed greens and cooked quinoa evenly between two bowls.

   约 2分钟

9. 9

   Top each bowl with the roasted sweet potato and crispy chickpeas.

   约 1分钟

10. 10

    Drizzle generously with the tahini dressing and serve immediately.

    约 1分钟