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–+ servings
vegan buddha bowl

Vegan Buddha Bowl

Enjoy this wholesome and filling Mediterranean-inspired vegan meal!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Dinner
Cuisine American
Servings 4 people
Calories 315 kcal

Ingredients
  

  • 3 tbsp olive oil
  • 2 tbsp tahini
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1 clove garlic minced
  • salt to taste
  • pepper (to taste) to taste
  • 1 cup cooked quinoa or brown rice
  • 1/2 cup diced sweet potato
  • 1/4 cup chickpeas
  • 1 cup kale massaged
  • 1 fresh radish sliced
  • 1 ripe avocado sliced
  • 1/4 cup fresh cilantro or parsley

Instructions
 

Vegan Buddha Bowl

  • Toss sweet potato with 1 tablespoon oil and salt and pepper in a medium bowl.
  • Transfer to a rimmed baking sheet. Roast at 425 °F, stirring once, until tender, 15 to 18 minutes.
  • Whisk the 2 tbsp olive oil, tahini, water, lemon juice, garlic, and salt and pepper in a small bowl.
  • Divide quinoa among 4 bowls. Top with equal amounts of sweet potato, chickpeas, kale, radish and avocado.
  • Drizzle with the tahini sauce and sprinkle with parsley (or cilantro).

Nutrition

Calories: 315kcalCarbohydrates: 24gProtein: 6gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gSodium: 27mgPotassium: 538mgFiber: 6gSugar: 2gVitamin A: 4183IUVitamin C: 28mgCalcium: 62mgIron: 2mg
Keyword vegan, vegetables, Vegetarian, whole food
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