Quinoa Buddha Bowl
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 sweet potato, cubed
- 2 cups chickpeas, drained and rinsed
- 2 cups kale, chopped
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup pumpkin seeds
Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2-4 tablespoons water
- Salt and pepper to taste
Instructions
- Cook quinoa according to package instructions (typically 1 cup quinoa to 2 cups water, simmer for 15-20 minutes).
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil and roast for 20-25 minutes.
- Season chickpeas with spices of choice and roast alongside sweet potatoes for 15-20 minutes until crispy.
- Prepare the tahini dressing by whisking all ingredients together, adding water until desired consistency is reached.
- Massage kale with a bit of olive oil and lemon juice.
- Assemble bowls: Start with quinoa base, arrange roasted vegetables, chickpeas, kale, tomatoes, and avocado.
- Drizzle with tahini dressing and sprinkle with pumpkin seeds.
Nutrition Information
Per serving:
- Calories: 450
- Protein: 15g
- Carbohydrates: 52g
- Fiber: 12g
- Fat: 22g
Tips
- Prep the quinoa and roasted vegetables in advance for quick assembly
- Store leftover dressing in an airtight container for up to 5 days
- Customize with seasonal vegetables of your choice
- For extra protein, add tempeh or tofu