Vibrant Buddha Bowl
Elevate your mealtime with this Vibrant Buddha Bowl, a feast for both the eyes and the taste buds! Packed with wholesome quinoa, roasted chickpeas, tender sweet potatoes, crisp kale, juicy cherry tomatoes, and creamy avocado, this colorful bowl is a powerhouse of flavor and nutrition. A luscious tahini lemon dressing ties the medley together with a tangy, nutty flair, making it perfect for a healthy lunch or dinner. Easy to prepare in under an hour, this stunning plant-based meal is ideal for anyone seeking satisfying vegetarian recipes or nourishing meal prep ideas. Whether you're savoring it fresh or packing it for a busy day, the Vibrant Buddha Bowl is sure to bring delight and balance to your plate!
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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
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.
Drizzle with tahini dressing. Serve immediately and enjoy this hearty and healthy meal!
Nutrition Facts
Calories |
2442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4043 mg | 176% | |
| Total Carbohydrate | 272.6 g | 99% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 36.7 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5129 mg | 395% | |
| Iron | 21451.4 mg | 119174% | |
| Potassium | 3402 mg | 72% | |
*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.
