A vibrant and nourishing bowl packed with fluffy quinoa, roasted sweet potatoes, and spiced chickpeas. It's all brought together with a creamy lemon-tahini dressing for a healthy and satisfying meal.
Prep15 min
Cook25 min
Servings4
Serving size: 2.5 cups
851cal
26gprotein
103gcarbs
41g
Ingredients
500 g sweet potatoes (about 2 medium, peeled and cut into 1-inch cubes)
Fiber-rich Buddha Bowl with aromatic roasted sweet potatoes & creamy tahini. Gut-friendly & energy-giving!
This california dish is perfect for lunch. With 851.15 calories and 26.03g of protein per serving, it's a muscle-gain option for your meal plan.
fat
0.5 cup tahini (well-stirred, runny tahini is best)
3 tbsp lemon juice (freshly squeezed)
1 tbsp maple syrup
1 clove garlic clove (finely minced or grated)
4 cups baby spinach (packed)
2 cups red cabbage (thinly shredded)
1 medium cucumber (sliced or diced)
2 medium avocado (sliced or cubed)
Instructions
1
Roast the Sweet Potatoes and Chickpeas
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the cubed sweet potatoes and drained, patted-dry chickpeas. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, 0.75 tsp salt, and 0.25 tsp black pepper. Toss until everything is evenly coated.
Spread the mixture in a single, even layer on the prepared baking sheet. Ensure they are not overcrowded to promote crisping.
Roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and caramelized, and the chickpeas are firm and slightly crispy.
2
Cook the Quinoa
While the vegetables are roasting, place the rinsed quinoa, 2 cups of water, and the remaining 0.25 tsp of salt into a medium saucepan.
Bring the mixture to a rolling boil over high heat.
Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and let it simmer for 15 minutes, or until all the water has been absorbed.
Remove the saucepan from the heat and let it stand, still covered, for 5 minutes. This allows the quinoa to steam and become fluffy.
Uncover and fluff the quinoa gently with a fork.
3
Prepare the Lemon-Tahini Dressing
In a small bowl or jar, combine the tahini, fresh lemon juice, maple syrup, and minced garlic. Whisk until it forms a thick paste.
Gradually add 3-4 tablespoons of cold water, whisking continuously after each addition, until the dressing is smooth, creamy, and has a pourable consistency.
Season with a pinch of salt and the remaining 0.25 tsp of black pepper. Taste and adjust seasoning if necessary; you might want more lemon for tartness or a little more maple syrup for sweetness.
4
Assemble the Buddha Bowls
Divide the baby spinach evenly among four large bowls to create a base.
Top the spinach with a generous scoop of the cooked quinoa.
Artfully arrange the roasted sweet potatoes and chickpeas, shredded red cabbage, sliced cucumber, and avocado in separate sections on top of the quinoa.
Drizzle generously with the lemon-tahini dressing just before serving. Serve immediately and enjoy.
