Buddha Bowl (Printer-Friendly)
A vibrant bowl of roasted sweet potato, crispy chickpeas, fresh veggies, and creamy tahini dressing for a nourishing meal.
# What You'll Need:
→ Grains
01 - 1 cup cooked quinoa or brown rice
→ Protein
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 1 tbsp olive oil
04 - 1 tsp smoked paprika
05 - ½ tsp cumin
06 - Salt and 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 (more if needed)
17 - 1 tsp maple syrup
18 - Salt, to taste
→ 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 sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Spread in an even layer on a baking sheet and roast for 20–25 minutes until tender and lightly 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 according to the package instructions. Fluff with a fork and set aside.
04 - In a small bowl, whisk together the tahini, minced garlic, lemon juice, water, maple syrup, and salt until smooth and creamy. Add additional water a splash at a time if a thinner consistency is desired.
05 - Thinly slice the red cabbage, halve the cherry tomatoes, slice the avocado, and wash the spinach or kale. Pat everything dry and set aside.
06 - Divide the cooked grains among four bowls. Arrange the spinach or kale, roasted sweet potatoes, crispy chickpeas, red cabbage, cherry tomatoes, and sliced avocado over the grains in each bowl.
07 - Drizzle the tahini dressing generously over each bowl. Sprinkle with sesame seeds, pumpkin seeds, and fresh cilantro leaves. Serve immediately.
# Expert Advice:
01 -
- Everything roasts on one sheet pan, which means you get incredible flavor with almost no cleanup.
- The tahini dressing is the kind of thing you will want to put on every single thing you eat from now on.
- It is endlessly adaptable based on whatever vegetables are lingering in your crisper drawer.
02 -
- Dry the chickpeas thoroughly on a clean towel after rinsing them, because any leftover moisture will steam them in the oven instead of creating that satisfying crunch.
- The dressing will thicken as it sits in the fridge, so always whisk in a little water before using leftovers to bring it back to that perfect pourable consistency.
03 -
- Line your baking sheet with parchment paper so the sweet potatoes caramelize without sticking and cleanup takes about ten seconds.
- Toasting the sesame seeds and pumpkin seeds in a dry skillet for two minutes before sprinkling them on the bowl doubles their flavor and adds an irresistible fragrant crunch.