Buddha Bowls
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.
Servings 4
Calories 618kcal
Ingredients
- 4 cups 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
Instructions
- 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.
Nutrition
Calories: 618kcal | Carbohydrates: 82g | Protein: 19g | Fat: 25g | Saturated Fat: 3g | Sodium: 497mg | Fiber: 16g | Sugar: 9g