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Buddha Bowl
This vegan buddha bowl combines quinoa, fresh veggies, roasted sweet potatoes, crispy chickpeas, and roasted sunflower seeds all topped with a delicious garlic tahini dressing.
Prep
15 min
Cook
35 min
Total
50 min
Serves
4
Instructions
- 01
Preheat oven to 400°F and line a baking sheet with parchment paper.
- 02
Chop sweet potatoes into 1/2-inch chunks. Try to make them around the same size so that they are all done cooking at the same time. Place sweet potatoes, oil, salt and pepper in a large bowl and toss to combine. Pour sweet potatoes onto parchment lined baking sheet (save some room for the chickpeas).
- 03
Add the chickpeas to a mixing bowl with oil and seasonings. Use your hands to coat the chickpeas well. Pour chickpeas onto a baking sheet, separate from the sweet potatoes.
- 04
Bake for 30-35 minutes, tossing once half-way through, until sweet potatoes are soft. Remove from oven, taste and season with additional salt if needed.
- 05
While sweet potatoes and chickpeas are roasting, rinse and drain quinoa, if needed. Add quinoa and broth to a saucepan and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
- 06
Meanwhile make the dressing and set aside.
- 07
To make the bowls, add ½ cup quinoa, 1 cup spinach, ½ cup sweet potatoes, ⅓ cup chickpeas, ¼ cup cucumber, ¼ cup cabbage and 1 Tablespoon sunflower seeds to 4 bowls. Drizzle 2 Tablespoons of dressing and top with sliced avocado, if desired.
- 08
Serve immediately.
Nutrition
per serving · 1 bowl w/ dressing
- Calories
- 518
- Protein
- 19g
- Carbs
- 65g
- Fat
- 21g
- Fiber
- 14g
- Sugar
- 8g
- Sodium
- 752mg
- Cholesterol
- 2mg
Variations & swaps
Buddha Bowl Variations
- The best thing about buddha bowls is that they are completely customizable!
- Grain – feel free to swap the quinoa for any grain of choice. This bowl would be delicious with brown rice, barley or even farro!
- Protein – I used chickpeas for this recipe, but any protein will work! You could swap the chickpeas with another bean like black beans or cannellini beans or try tofu or tempeh.
- Sweet potatoes – feel free to swap the sweet potatoes with another vegetable that roasts well like red potatoes, butternut squash, brussels sprouts or broccoli.
- Fresh vegetables – the sky’s the limit when it comes to fresh vegetables. I like to add veggies that provide color and crunch but aside from that, have at it!
- Greens – feel free to swap the spinach with your favorite green. Kale would be my second choice.
- Seeds – don’t have sunflower seeds on hand? Swap them with another nut or seed! Almonds, walnuts, hemp or sesame seeds would all be delicious.
- Dressing – I love the garlic tahini dressing, but you can totally switch it up! This bowl would also be delicious with my tahini sauce, nutritional yeast dressing, tahini dressing, apple cider vinaigrette dressing or even a peanut dressing.
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