Vibrant Buddha Bowl (Print Page)
A vibrant plant-based bowl with roasted veggies, crispy chickpeas, and creamy tahini dressing for a satisfying meal.
# What You 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 freshly ground 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 (more as 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
# Directions:
01 - Preheat the oven to 400°F. Toss the cubed sweet potato with 1 tbsp olive oil, salt, and pepper. Spread evenly 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 tbsp olive oil, smoked paprika, ground cumin, salt, and pepper until well coated. Spread on a separate baking sheet and roast for 15 minutes, tossing once halfway through, until crispy and golden.
03 - Prepare the quinoa or brown rice according to package directions until fluffy and tender. 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 completely smooth and creamy. Add additional water, 1 tsp at a time, until the dressing reaches a pourable consistency.
05 - Thinly slice the red cabbage, halve the cherry tomatoes, slice the avocado, and wash the spinach or kale. Pat all greens dry and set aside.
06 - Divide the cooked grains evenly among four bowls. Arrange the spinach or kale, roasted sweet potato, crispy chickpeas, sliced cabbage, halved tomatoes, and sliced avocado in sections over each bed of grains.
07 - Drizzle the tahini dressing generously over each bowl. Sprinkle with toasted sesame seeds, pumpkin seeds, and fresh cilantro leaves. Serve immediately.
# Expert Tips:
01 -
- The tahini dressing is the kind of thing you will want to put on everything, from sandwiches to roasted carrots to your finger when nobody is looking.
- Every component can be prepped ahead, making weeknight dinners feel almost suspiciously easy.
- It is endlessly flexible, so you can swap ingredients based on whatever is wilting in your fridge.
02 -
- Pat the chickpeas thoroughly dry with a kitchen towel before tossing them in oil and spices, because moisture is the enemy of crispiness and I learned this the soggy, disappointing way.
- Tahini dressing will thicken as it sits in the refrigerator, so always whisk in a splash of water before using leftover dressing.
03 -
- Roast the sweet potato and chickpeas on separate baking sheets because they have different cooking times and you do not want to overcook one while waiting for the other.
- A squeeze of extra lemon juice over the assembled bowl right before eating wakes up every flavor on the plate.