Creamy Vegan Buddha Bowl
A vibrant, nourishing bowl packed with roasted sweet potatoes, crispy chickpeas, fluffy quinoa, and fresh vegetables. Drizzled with a rich, creamy tahini dressing.
Ingredients
For the bowl: 1 cup uncooked quinoa; 1 medium sweet potato, peeled and cubed; 1 can (15 oz) chickpeas, drained and rinsed; 1 ripe avocado, sliced; 1 cup shredded purple cabbage; 1 cup baby spinach; 1 medium carrot, grated; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; salt and black pepper to taste.
For the dressing: 3 tablespoons tahini; 2 tablespoons lemon juice; 1 tablespoon maple syrup; 1 garlic clove minced; 2-4 tablespoons warm water; pinch of salt.
Instructions
- Cook quinoa in 2 cups water until fluffy.
- Roast sweet potato cubes at 425°F for 25-30 minutes.
- Crisp chickpeas with olive oil and spices in a pan.
- Whisk tahini dressing ingredients until creamy.
- Assemble bowls with quinoa, vegetables, and chickpeas.
- Drizzle with tahini dressing and serve.
Prep: 15 min | Cook: 30 min | Servings: 2
