Quinoa Buddha Bowl
A nourishing and vibrant bowl filled with quinoa, roasted sweet potatoes and chickpeas, fresh kale, and a creamy tahini dressing, perfect for busy weeknights.
Ingredients
Base Ingredients
- 1 cup cooked quinoa Use any type of quinoa
- 1 sweet potato sweet potato (peeled and chopped into ½ inch cubes)
- 1 can chickpeas (rinsed and drained) Canned chickpeas work well for convenience
- 8 ounces kale (de-stemmed and chopped, about 6 cups) Curly or Lacinato kale can be used
- ½ avocado avocado (pitted and peeled) Add more if desired
Dressing Ingredients
- 2 tablespoons tahini paste
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons water Adjust water to achieve desired dressing consistency
Roasting Ingredients
- 2 tablespoons olive oil (divided) One for sweet potatoes and one for chickpeas
- ½ teaspoon cumin
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- On one side of the baking sheet, place the sweet potatoes and on the other side, the chickpeas. Drizzle one tablespoon of olive oil over the sweet potatoes and the other over the chickpeas. Sprinkle with cumin, salt, and pepper and toss to coat.
Roasting
- Bake the sweet potatoes and chickpeas for 30-35 minutes, tossing halfway through.
Kale Preparation
- While the vegetables roast, place the kale in a large bowl. Drizzle with the remaining tablespoon of olive oil and add a sprinkle of salt. Massage the kale until tender.
Assembly
- Divide the massaged kale into two bowls and spoon the cooked quinoa on top.
- Once the sweet potatoes and chickpeas are roasted, top them onto the quinoa and kale mixture.
Dressing
- In a small mason jar, combine tahini paste, lemon juice, maple syrup, and water, mixing until smooth and creamy.
- Drizzle the dressing over the assembled bowls and add sliced avocado on top.
Serve
- Serve the bowls warm.
Notes
Store components separately for freshness. Will last in the fridge for up to 3 days. Reheat in the oven or microwave.