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Vegetarian Buddha Bowl

Vegetarian Buddha Bowl

Prep

25 mins

Cook

20 mins

Total

45 mins

Serves

4

Ingredients

For the Bowl:

  • 2 cups quinoa, cooked
  • 2 sweet potatoes, cubed
  • 2 cups chickpeas, drained and rinsed
  • 4 cups kale, chopped
  • 2 avocados, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup purple cabbage, shredded
  • 1/2 cup pumpkin seeds
  • Olive oil for roasting
  • Salt and pepper to taste

For the Tahini Dressing:

  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • 1 clove garlic, minced
  • Water to thin
  • Salt to taste

Instructions

  1. Prepare Quinoa:

    Cook quinoa according to package instructions. Let cool slightly.

  2. Roast Vegetables:

    Toss sweet potatoes and chickpeas with olive oil, salt, and pepper. Roast at 400°F for 20 minutes.

  3. Make Dressing:

    Whisk together tahini, lemon juice, maple syrup, garlic, and enough water to reach desired consistency.

  4. Prepare Greens:

    Massage kale with a little olive oil and salt. Prepare other fresh vegetables.

  5. Assemble:

    Divide quinoa among bowls. Arrange roasted and fresh vegetables. Top with avocado and seeds.

  6. Serve:

    Drizzle with tahini dressing and serve immediately.

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Professional equipment for perfect meal prep

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Chef's Note:

"The key to a perfect Buddha bowl is having a variety of textures and colors. Good quality bowls make presentation easier and more appealing."

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