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Vegan Buddha Bowl

MV10121_Downing

This easy grain bowl has so much to love—sweet potatoes, protein-packed chickpeas, creamy avocado and homemade tahini dressing. Make the full recipe on the weekend and pack into individual serving containers for ready-to-go lunches for work all week.

Servings

4 servings

Prep Time

30 miutes

Total Time

30 minutes

Ingredients

  • 1medium sweet potato, peeled if desired, cut into 1-inch chunks
  • 3tablespoons extra-virgin olive oil, divided
  • 1/2teaspoon salt, divided
  • 1/2teaspoon ground pepper, divided
  • 2tablespoons tahini
  • 2tablespoons water
  • 1tablespoon lemon juice
  • 1small clove garlic, minced
  • 2cups cooked quinoa
  • 115-ounce can chickpeas, rinsed
  • 1firm ripe avocado, diced
  • 1/4cup chopped fresh parsley or cilantro

Instructions

  1. Preheat oven to 425°F.
  2. Toss sweet potato with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast, stirring once, until tender, 15 to 18 minutes.
  3. Meanwhile, to make the tahini dressing, whisk the remaining 2 tablespoons oil, tahini, water, lemon juice, garlic and the remaining 1/4 teaspoon each salt and pepper in a small bowl.
  4. To serve, divide quinoa among 4 bowls. Top with equal amounts of sweet potato, chickpeas and avocado. Drizzle with the tahini dressing. Sprinkle with parsley (or cilantro).

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 455kcal
Carbohydrate Total 51g
Total Sugars 3g
Added Sugars 0g
Fiber 11g
Total Fat 25g
Saturated Fat 3g
Mono Saturated Fat 15g
Cholesterol 0mg
Sodium 472mg
Protein 11g
Potassium 742mg
Calcium 77mg
Folate 149mcg
Omega-6 5g
Vitamin E 5mg
Zinc 3mg
Vitamin B3 2mg