Recipe Image

Vegan Buddha Bowl

  • 30 m
  • 30 m
Carolyn Casner
“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.”

Ingredients

    • 1 medium sweet potato, peeled if desired, cut into 1-inch chunks
    • 3 tablespoons extra-virgin olive oil, divided
    • ½ teaspoon salt, divided
    • ½ teaspoon ground pepper, divided
    • 2 tablespoons tahini
    • 2 tablespoons water
    • 1 tablespoon lemon juice
    • 1 small clove garlic, minced
    • 2 cups cooked quinoa
    • 1 15-ounce can chickpeas, rinsed
    • 1 firm ripe avocado, diced
    • ¼ cup chopped fresh cilantro or parsley

Directions

  • 1 Preheat oven to 425°F.
  • 2 Toss sweet potato with 1 tablespoon oil and ¼ 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, whisk the remaining 2 tablespoons oil, tahini, water, lemon juice, garlic and the remaining ¼ 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 sauce. Sprinkle with parsley (or cilantro).
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