Colorful Vegan Buddha Bowl (Print Layout)
Colorful grain bowl with roasted vegetables, crispy chickpeas, and creamy tahini dressing for a wholesome meal.
# What You Need:
→ Grains
01 - 1 cup cooked quinoa or brown rice
→ Protein
02 - 1 (15 oz) can chickpeas, drained and rinsed
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon ground cumin
06 - Salt and freshly ground black pepper, to taste
→ Vegetables
07 - 1 medium sweet potato, peeled and cubed
08 - 1 tablespoon olive oil
09 - 1 cup red cabbage, thinly shredded
10 - 1 cup cherry tomatoes, halved
11 - 1 medium avocado, sliced
12 - 1 cup baby spinach or kale
→ Tahini Dressing
13 - 3 tablespoons tahini
14 - 1 clove garlic, minced
15 - 2 tablespoons fresh lemon juice
16 - 2 tablespoons water, plus more as needed
17 - 1 teaspoon pure maple syrup
18 - Salt, to taste
→ Toppings
19 - 2 tablespoons toasted sesame seeds
20 - 2 tablespoons pumpkin seeds
21 - Fresh cilantro leaves
# Directions:
01 - Preheat the oven to 400°F. Toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet and roast for 20 to 25 minutes, until fork-tender and lightly golden at the edges.
02 - Pat the drained chickpeas dry with a clean towel. Toss them with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Spread on a separate baking sheet and roast for 15 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy on the outside.
03 - Cook the quinoa or brown rice according to the package directions. Fluff with a fork and set aside, keeping warm.
04 - In a small bowl, whisk together the tahini, minced garlic, lemon juice, 2 tablespoons water, maple syrup, and salt until smooth and creamy. Add additional water, one teaspoon at a time, until the dressing reaches a pourable consistency.
05 - Thinly slice the red cabbage, halve the cherry tomatoes, slice the avocado, and wash the spinach or kale. Pat all vegetables dry and set aside.
06 - Divide the warm cooked grains among four bowls. Arrange the spinach or kale, roasted sweet potato, crispy chickpeas, shredded cabbage, halved tomatoes, and sliced avocado over the grains in each bowl.
07 - Drizzle each bowl generously with the tahini dressing. Sprinkle with toasted sesame seeds, pumpkin seeds, and fresh cilantro leaves. Serve right away.
# Expert Suggestions:
01 -
- The tahini dressing alone is worth making this, it turns simple roasted vegetables into something you will actually crave.
- Everything roasts on one sheet pan, which means cleanup is almost nonexistent.
02 -
- Dry your chickpeas thoroughly after rinsing, wet chickpeas steam instead of crisp and you will end up with something sad and soft.
- Tahini dressing thickens as it sits, so always make a little extra water available for loosening it right before serving.
03 -
- Roast the chickpeas and sweet potato on separate trays if your oven runs hot, the chickpeas burn faster than you expect.
- Assemble bowls right before eating, the contrast of warm roasted elements against cool crisp vegetables is what makes this special.