Description
This vibrant and nutritious Buddha Bowl combines wholesome ingredients like roasted sweet potatoes, sautéed spinach, crispy chickpeas, quinoa, and fresh avocado, all drizzled with a creamy tahini lemon dressing and garnished with sesame seeds. Perfect for a balanced, flavorful, and satisfying meal.
Ingredients
Scale
Grains & Legumes
- 1 cup cooked quinoa
- 1 cup chickpeas, drained and rinsed
Vegetables & Fruits
- 1 cup roasted sweet potatoes, cubed
- 1 cup sautéed spinach
- 1/2 avocado, sliced
- 1/4 cup shredded carrots
Dressing & Seasonings
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds
- 1/2 teaspoon ground turmeric
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) for roasting the sweet potatoes to ensure they cook evenly and become tender and crispy.
- Prepare Sweet Potatoes: Peel and cube the sweet potatoes into bite-sized pieces for even roasting and easy eating.
- Season Sweet Potatoes: Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper to enhance their flavor.
- Coat Sweet Potatoes: Toss the sweet potatoes to ensure they are evenly coated in the oil and seasoning for uniform roasting.
- Roast Sweet Potatoes: Roast the sweet potatoes in the preheated oven for 25-30 minutes, flipping halfway through until tender and slightly crispy.
- Prepare Chickpeas: While sweet potatoes roast, rinse and drain the chickpeas thoroughly to remove excess sodium and impurities.
- Heat Skillet: Heat a large skillet over medium heat and add a splash of olive oil to prepare for sautéing the chickpeas.
- Sauté Chickpeas: Add chickpeas to the skillet and sauté for 5-7 minutes, stirring occasionally, until they become slightly golden and crisp.
- Season Chickpeas: Season with salt, pepper, and ground turmeric, stirring well to evenly coat chickpeas with spices.
- Set Chickpeas Aside: Remove chickpeas from the skillet and set aside once cooked and seasoned.
- Sauté Spinach: In the same skillet, add more olive oil if needed, and sauté spinach over medium heat for 2-3 minutes until wilted.
- Season Spinach: Season sautéed spinach with a pinch of salt and pepper, then remove from the skillet.
- Slice Avocado: Slice the avocado in half, remove the pit, and cut into thin slices carefully to keep the shape intact.
- Shred Carrots: Shred the carrots finely using a grater or food processor for fresh texture and color.
- Prepare Dressing: Whisk together tahini, lemon juice, olive oil, salt, and pepper in a small bowl until smooth and creamy.
- Assemble Bowl: Place a scoop of quinoa at the bottom of each bowl as the base for the Buddha bowl.
- Add Toppings: Evenly layer roasted sweet potatoes, sautéed spinach, chickpeas, avocado slices, and shredded carrots on top of the quinoa.
- Drizzle Dressing: Drizzle the tahini dressing over the assembled bowl to coat the ingredients with flavorful creaminess.
- Garnish: Sprinkle sesame seeds over the bowl to add a crunchy texture and nutty flavor.
- Serve: Serve the Buddha bowl immediately for the freshest taste and enjoy your wholesome meal!
Notes
- Cooking times for roasting and sautéing may vary slightly depending on oven and stovetop heat.
- Leftover components can be stored separately in airtight containers for up to 3 days.
- Feel free to customize toppings with your favorite fresh or cooked vegetables.
- This recipe is vegan and can be easily adapted to gluten-free by ensuring quinoa is certified gluten-free.
- For extra protein, add tofu cubes or a boiled egg if not following a vegan diet.
