Description

A vibrant, customizable vegetarian buddha bowl featuring roasted sweet potatoes, chickpeas, and fresh veggies over a grain base, finished with a creamy tahini-lemon dressing. It’s a quick, nutritious, and visually stunning meal perfect for weeknights or dinner parties.

Ingredients

Scale

1 cup dry quinoa or brown rice (180g)
2 cups water or low-sodium vegetable broth (480ml)
1 large sweet potato, diced (about 300g)
1 can chickpeas, drained and rinsed (15oz)
1 cup red cabbage, thinly sliced (about 100g)
2 medium carrots, julienned or grated (about 150g)
2 cups kale or spinach, chopped (about 60g)
1/4 cup tahini (60g)
3 tablespoons fresh lemon juice (45ml)
1 tablespoon maple syrup (15ml)
1 clove garlic, minced
2–3 tablespoons warm water
Salt and black pepper to taste
Olive oil for roasting and massaging kale

Instructions

Rinse quinoa or rice under cold water. Place in a saucepan with water or broth, bring to a boil, then reduce heat to low, cover, and simmer until cooked (15 mins for quinoa, 40 mins for brown rice). Fluff with a fork and set aside.
Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized.
While potatoes roast, prep vegetables: tear kale leaves from stems and massage with a pinch of salt and oil. Julienne carrots and shred cabbage.
In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Gradually add warm water while whisking until the dressing reaches a creamy, pourable consistency.
Assemble bowls by placing a base of warm grains. Top with roasted sweet potatoes, arranged raw veggies (cabbage, kale, carrots), and chickpeas.
Drizzle generously with tahini-lemon dressing and serve immediately.

Notes

Massage kale with oil and salt to tenderize it. Roasting chickpeas adds extra crunch. Keep dressing separate until serving to prevent sogginess. This recipe is naturally gluten-free if using quinoa or rice and certified gluten-free tahini.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 12
Sodium: 300
Fat: 15
Saturated Fat: 2
Carbohydrates: 65
Fiber: 12
Protein: 14

Keywords: vegetarian, buddha bowl, healthy dinner, meal prep, tahini dressing, sweet potato, chickpeas, gluten-free, quick dinner