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Vegan Buddha Bowl with Tahini Dressing

Vegan Buddha Bowl with Tahini Dressing

Vegan buddha bowl with tahini dressing. Quinoa, crispy chickpeas, and creamy plant based drizzle. 100% vegan and dairy free.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) chickpeas drained and patted dry
  • 2 medium sweet potatoes cubed
  • 3 tbsp olive oil divided
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 4 cups baby kale or spinach
  • 1 cup shredded red cabbage
  • 1 medium avocado sliced
  • 3 tbsp tahini well stirred
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic grated
  • 3 tbsp warm water to thin
  • 2 tbsp pumpkin seeds for topping
  • salt and pepper to taste

Method
 

  1. **Roast.** Heat oven to 425F. Toss chickpeas and sweet potato cubes with 2 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread on a sheet pan. Roast 25 minutes, stirring halfway.
  2. **Cook.** Simmer quinoa in vegetable broth with a pinch of salt 15 minutes until fluffy. Fluff with a fork.
  3. **Whisk.** Combine tahini, lemon, maple, garlic, and warm water in a bowl. Whisk until creamy. Add more water, 1 tsp at a time, to reach drizzle consistency.
  4. **Build.** Divide warm quinoa between 4 bowls. Arrange roasted chickpeas, sweet potato, kale, cabbage, and avocado in sections on top.
  5. **Drizzle.** Spoon tahini dressing over each bowl. Top with pumpkin seeds and a squeeze of lemon.
  6. **Serve.** Serve immediately or pack for lunch with dressing on the side.

Notes

Pat chickpeas bone dry before roasting. Wet chickpeas steam instead of crisping. Vegan swap: tahini and maple replace honey mustard dressing here and keep it 100% plant based. Store components separately in the fridge for up to 4 days. Assemble the morning of.