Veggie Buddha Bowl
A nutrient-packed vegan bowl featuring fluffy quinoa, crispy roasted chickpeas, roasted sweet potato cubes, and fresh spinach drizzled with a creamy lemon-tahini dressing.
Ingredients
2 servings- 1 cupCooked quinoa
- 1 mediumSweet potato, cubed
- 1 cupCanned chickpeas, drained and rinsed
- 2 cupsBaby spinach
- 1/2 Avocado, sliced
- 2 tbspTahini
- 1 tbspWarm water
- 1 tbspFresh lemon juice
- 1 tspOlive oil
Instructions
Step 1
Preheat oven to 400°F (200°C). Toss sweet potato cubes and chickpeas with a teaspoon of olive oil, salt, and pepper.
Step 2
Spread sweet potatoes and chickpeas on a baking sheet. Roast for 20-25 minutes until potatoes are tender and chickpeas are crispy.
Step 3
While roasting, make the dressing: whisk tahini, warm water, lemon juice, and a pinch of salt until smooth.
Step 4
Divide the baby spinach, cooked quinoa, roasted sweet potatoes, and roasted chickpeas between two serving bowls.
Step 5
Top with sliced avocado, drizzle with the tahini dressing, and enjoy.
Chef's Tips & Notes
Pro Tips
- •Add cucumber slices or shredded carrots for extra crunch and volume.
- •Swap quinoa for brown rice or cauliflower rice to customize carbs.
- •Sprinkle hemp seeds on top for extra omega-3 fats.
Storage
Store quinoa, roasted sweet potatoes, and chickpeas in separate containers in the fridge for up to 4 days.
Freezing
Do not freeze the fresh components. Quinoa and roasted sweet potatoes freeze well.
Meal Prep
Assemble the bowls, leaving the avocado and tahini dressing to be added fresh daily.
Nutrition Facts
Per serving (2 servings total)
