Colorful Vegan Buddha Bowl (Print Version)
Colorful plant-based bowl with roasted veggies, crispy chickpeas, and creamy tahini dressing.
# What You'll Need:
→ Grains
01 - 1 cup cooked quinoa or brown rice
→ Protein
02 - 1 (15 oz) can chickpeas, drained and rinsed
03 - 1 tbsp olive oil
04 - 1 tsp smoked paprika
05 - ½ tsp ground cumin
06 - Salt and black pepper, to taste
→ Vegetables
07 - 1 medium sweet potato, peeled and cubed
08 - 1 tbsp 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
→ Tahini Dressing
13 - 3 tbsp tahini
14 - 1 clove garlic, minced
15 - 2 tbsp fresh lemon juice
16 - 2 tbsp water, plus more as needed
17 - 1 tsp pure maple syrup
18 - Salt, to taste
→ Optional Toppings
19 - 2 tbsp toasted sesame seeds
20 - 2 tbsp pumpkin seeds
21 - Fresh cilantro leaves
# How to Make It:
01 - Preheat the oven to 400°F. Toss the cubed sweet potato with 1 tbsp olive oil, salt, and pepper. Spread in an even layer on a baking sheet and roast for 20 to 25 minutes until tender and golden at the edges.
02 - In a mixing bowl, toss the drained chickpeas with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper until evenly coated. Spread on a separate baking sheet and roast for 15 minutes until crispy, tossing once halfway through.
03 - Prepare the quinoa or brown rice following the package directions until fluffy and tender. Keep warm until ready to assemble.
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 among four bowls. Arrange the spinach, roasted sweet potato, crispy chickpeas, sliced cabbage, halved tomatoes, and avocado over the grains in sections.
07 - Drizzle the tahini dressing generously over each bowl. Sprinkle with sesame seeds, pumpkin seeds, and fresh cilantro. Serve immediately.
# Expert Advice:
01 -
- The smoky roasted chickpeas will ruin all other chickpeas for you forever and I am not even sorry about it.
- Tahini dressing ties every single component together so well that you will want to put it on everything from salads to toast.
- It is completely customizable so use whatever vegetables are wilting in your fridge and it still turns out gorgeous.
- You get a full balanced meal in one bowl which means fewer dishes and more time to relax after dinner.
02 -
- Dry your chickpeas thoroughly with a clean towel after rinsing them because any leftover moisture will steam them instead of roasting them crispy.
- Tahini dressing thickens as it sits so whisk in a splash of warm water right before serving to bring it back to a pourable texture.
03 -
- Roast the chickpeas on a separate sheet from the sweet potatoes because they cook at different rates and you want each component at its best.
- Make a double batch of the tahini dressing and keep it in a jar in the refrigerator for up to a week because you will want it on everything.