These protein packed vegan buddha bowls are loaded with colorful veggies, sweet potatoes, roasted chickpeas and cashews, all topped off with a creamy tahini dressing. An easy recipe that’s loaded with nutrition!
You probably know by now that I’m all about the chicken recipes on this site. We eat a LOT of chicken and sometimes I just need a change, you know? I made this Buddha bowl recipe thinking I’d be eating it all on my own, but lo and behold, the kids ate it. They were a little wary of the tahini sauce, but happily consumed the sweet potatoes, chickpeas, cashews and quinoa. In fact I have a photo of my 3 year old and 5 year old happily spooning quinoa into their mouths, because I wanted photographic evidence that it actually happened!
So first of all, you may be wondering, what is a Buddha bowl? A Buddha bowl is a bowl of vegetarian goodies that’s so full and rounded that it looks like a Buddha’s belly. A Buddha’s Bowl often has a quinoa base, but other grains like brown rice would also work. A Buddha bowl is topped with an assortment of vegetables. I went for color, texture and protein here with my toppings of sweet potato, roasted chickpeas, avocado, shredded cabbage and baby spinach. I also added cashews for crunch! The sweet potatoes and chickpeas roast together on the same pan; be sure to cut your sweet potatoes on the smaller side, about 1/2 inch, so that they cook in the same amount of time as the chickpeas.
Many Buddha bowls are topped with tahini sauce. If you’re not familiar with tahini, it’s like peanut butter, except made with sesame seeds. I was able to get a jar of it for under $4. Tahini is pretty flavorful on its own, so I just added a little lemon juice, maple syrup, salt and pepper for a creamy and flavorful dressing. Drizzle a little over the top of your Buddha bowl and you’ve got veggie perfection!
These Buddha bowls are gluten free, dairy free and vegan, which makes them perfect for a variety of diets. Plus you just feel good when you eat one, so many nutrients in a single bowl!
- 4 cup cooked quinoa
- 3 medium to large sweet potatoes peeled and cut into 1/2 inch pieces
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 15-ounce can chickpeas rinsed and drained
- 1 cup baby spinach leaves
- 1 cup shredded purple cabbage
- 1/4 cup roasted cashews
- 1 avocado peeled, pitted and thinly sliced
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 2 teaspoons maple syrup
- cooking spray
- Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
- Place the chickpeas on one side of the pan and the sweet potatoes on the other side of the pan in a single layer.
- Drizzle the olive oil over the sweet potatoes and chickpeas and season to taste with salt and pepper.
- Bake for 25 minutes, or until sweet potatoes are tender and chickpeas are browned and crispy.
- Divide the quinoa evenly between 4 bowls.
- Divide the sweet potatoes, chickpeas, cabbage, spinach, cashews and avocado evenly between the 4 bowls, arranging on top of the quinoa.
- In a small bowl whisk together the tahini, lemon juice, maple syrup and salt and pepper to taste.
- Drizzle the tahini dressing over the buddha bowls and serve immediately.