Vibrant Buddha Bowl

Bright, colorful, and packed with nourishing ingredients, this Vibrant Buddha Bowl is a feast for both the eyes and the palate! Featuring a base of fluffy quinoa, it's layered with crispy spiced chickpeas, roasted sweet potato, fresh kale, juicy cherry tomatoes, and creamy avocado for a satisfying balance of textures and flavors. The bowl is brought together with a luscious, tangy tahini dressing, made with fresh lemon juice and hints of garlic. Ready in under an hour, this wholesome, vegan-friendly dish is perfect for meal prep or a quick, healthy dinner. With protein, fiber, and vitamins in every bite, this recipe is not only delicious but also a vibrant celebration of clean eating!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 15 oz can Chickpeas
• 2 tablespoons Olive oil
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 large Sweet potato
• 2 cups Kale
• 1 cup Cherry tomatoes
• 1 medium Avocado
• 0.25 cup Tahini
• 2 tablespoons Lemon juice
• 0.5 teaspoon Garlic powder
• 3 tablespoons Warm water

Directions

Step 1

Rinse the quinoa under cold water using a fine-mesh sieve. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it cool slightly.

Step 2

Drain and rinse the chickpeas. Pat them dry with a paper towel. Toss the chickpeas with 1 tablespoon of olive oil, 1 teaspoon of paprika, 1 teaspoon of ground cumin, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Spread them on a baking sheet.

Step 3

Preheat the oven to 400°F (200°C). Peel and dice the sweet potato into small cubes. Toss with the remaining 1 tablespoon of olive oil and a pinch of salt. Spread it on another baking sheet.

Step 4

Roast both the chickpeas and sweet potatoes in the oven for about 20-25 minutes, or until the chickpeas are crispy and the sweet potatoes are tender. Stir midway through the cooking time for even roasting.

Step 5

While the quinoa and vegetables are cooking, prepare the kale by removing the stems and tearing the leaves into bite-sized pieces. Wash and dry thoroughly. Slice the cherry tomatoes in half and the avocado into cubes.

Step 6

To prepare the tahini dressing, whisk together 0.25 cup of tahini, 2 tablespoons of lemon juice, 0.5 teaspoon of garlic powder, and 3 tablespoons of warm water in a bowl until smooth. Adjust the seasoning according to taste.

Step 7

To assemble the Buddha bowls, divide the quinoa evenly among four bowls. Top each portion with roasted chickpeas, sweet potato cubes, kale, cherry tomatoes, and avocado.

Step 8

Drizzle with tahini dressing. Serve immediately and enjoy this hearty and healthy meal!

Nutrition Facts

Serving size	(1795.3g)

Amount per serving	% Daily Value*
Calories	2441.7

Total Fat 118.9g	0%
Saturated Fat 16.7g	0%
Polyunsaturated Fat 8.0g
Cholesterol 5.4mg	0%
Sodium 4043.4mg	0%
Total Carbohydrate 272.6g	0%
Dietary Fiber 58.6g	0%
Total Sugars 36.7g
Protein 83.4g	0%

Vitamin D 0IU	0%
Calcium 5129.3mg	0%
Iron 21451.4mg	0%
Potassium 3402.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.9%

Protein: 13.4%

Carbs: 43.7%