Name: Vegan Buddha Bowl
Total time: 30 min
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

Step 1

Preheat oven to 425 degrees F.

Advertisement
Step 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.
Step 3

Meanwhile, 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.
Step 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).

Nutrition Facts

Serving Size: 1 1/2 cups

Per Serving:

455 calories; protein 11.1g; carbohydrates 50.5g; dietary fiber 11g; sugars 3.1g; fat 24.6g; saturated fat 3.4g; vitamin a iu 5894.7IU; vitamin c 20.7mg; folate 148.8mcg; calcium 77.2mg; iron 3.5mg; magnesium 114.7mg; potassium 741.9mg; sodium 472.1mg; thiamin 0.3mg.

Exchanges:

4 1/2 fat, 3 starch,1/2 lean protein

10 Best Healthy Breakfast Foods to Eat

The Top 20 Recipes of 2020

Simple 30-Day Weight-Loss Meal Plan: 1,200 Calories

Ingredients

Directions

Nutrition Facts

Account

More

Ingredients

Directions

Nutrition Facts