Colorful Buddha Bowl (Printable Version)
Colorful plant-based bowl with roasted sweet potato, crispy chickpeas, grains, and creamy tahini dressing.
# What You Need:
→ Grains
01 - 1 cup cooked quinoa or brown rice
→ Protein
02 - 1 (15 oz) can chickpeas, drained and rinsed
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon ground cumin
06 - Salt and freshly ground black pepper, to taste
→ Vegetables
07 - 1 medium sweet potato, peeled and cubed
08 - 1 tablespoon olive oil
09 - 1 cup red cabbage, thinly sliced
10 - 1 cup cherry tomatoes, halved
11 - 1 medium avocado, sliced
12 - 1 cup baby spinach or kale
→ Dressing
13 - 3 tablespoons tahini
14 - 1 clove garlic, minced
15 - 2 tablespoons fresh lemon juice
16 - 2 tablespoons water (plus more as needed)
17 - 1 teaspoon maple syrup
18 - Salt, to taste
→ Toppings
19 - 2 tablespoons toasted sesame seeds
20 - 2 tablespoons pumpkin seeds
21 - Fresh cilantro leaves
# Directions:
01 - Preheat the oven to 400°F. Toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread in an even layer on a baking sheet and roast for 20 to 25 minutes until tender and lightly golden at the edges.
02 - In a mixing bowl, toss the drained chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Spread on a separate baking sheet and roast for 15 minutes until crispy, tossing once halfway through.
03 - Prepare quinoa or brown rice according to package directions until fluffy and tender.
04 - Whisk together the tahini, minced garlic, lemon juice, water, maple syrup, and salt in a small bowl until smooth and creamy. Add additional water as needed to reach a drizzleable consistency.
05 - Thinly slice the red cabbage, halve the cherry tomatoes, slice the avocado, and wash the spinach or kale. Set aside.
06 - Divide the cooked grains evenly among four bowls. Arrange the spinach, roasted sweet potato, crispy chickpeas, red cabbage, cherry tomatoes, and avocado over the grains in each bowl.
07 - Drizzle each bowl generously with the tahini dressing. Sprinkle with sesame seeds, pumpkin seeds, and fresh cilantro leaves. Serve immediately.
# Expert Tips:
01 -
- The roasted chickpeas get so crispy and addictive that you will want to make a double batch just for snacking.
- Tahini dressing ties everything together with a creamy tang that makes each bite feel indulgent despite being completely wholesome.
- Everything cooks on one sheet pan which means cleanup is almost nonexistent.
02 -
- Dry the chickpeas thoroughly with a clean towel after rinsing because moisture is the enemy of crispiness.
- The dressing thickens as it sits so whisk in a little water before using leftover dressing the next day.
03 -
- Line your baking sheets with parchment paper for easier cleanup and to prevent the chickpeas from sticking.
- Toast the sesame seeds in a dry pan for two minutes until fragrant and it transforms the entire bowl.