Vegan Buddha Bowl
This vibrant vegan Buddha bowl is packed with roasted vegetables, chickpeas, quinoa, and a creamy tahini dressing. A nourishing and colorful meal that's ready in 40 minutes.
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Ingredients
- 1 cup quinoa, rinsed
- 1 can chickpeas, drained and rinsed
- 2 medium sweet potatoes, cubed
- 1 medium red bell pepper, sliced
- 2 cups broccoli florets
- 1/2 cup shredded purple cabbage
- 1 medium avocado, sliced
- 1/4 cup tahini
- 3 tbsp lemon juice
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp cumin
- Salt, pepper, paprika to taste
Instructions
- 1
Preheat oven to 400°F. Toss sweet potatoes, bell pepper, and broccoli with olive oil and seasoning.
- 2
Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- 3
Toss chickpeas with olive oil, cumin, and paprika. Roast alongside vegetables for 15-20 minutes.
- 4
Cook quinoa according to package directions.
- 5
Whisk together tahini, lemon juice, garlic, and 3 tbsp water for dressing.
- 6
Assemble bowls with quinoa, all roasted vegetables, chickpeas, cabbage, and avocado. Drizzle with tahini dressing.
💡 Pro Tips
Batch Cook
Roast extra vegetables and cook extra quinoa to have ready-to-assemble bowls throughout the week.
Frequently Asked Questions
Can I substitute the quinoa?
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