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Vegan Buddha Bowl

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Experience a burst of flavor with this Vegan Buddha Bowl, a vibrant and nourishing meal featuring fluffy quinoa, roasted sweet potatoes, and crispy chickpeas. This dish isn’t just visually stunning; it’s also packed with nutrients that make it perfect for any occasion—whether you’re hosting friends or enjoying a cozy night in. With endless possibilities for customization, you can easily adapt the ingredients based on what you have on hand. Dive into this deliciously healthy and colorful bowl that promises to satisfy your taste buds!

Ingredients

Scale
  • 1 cup quinoa
  • 2 medium sweet potatoes, cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups fresh spinach
  • 1 ripe avocado, sliced
  • 2 tbsp tahini sauce
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cumin
  • Salt and pepper to taste

Instructions

  1. Rinse quinoa under cold water. In a pot, combine quinoa with 2 cups of vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
  2. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and paprika on a baking sheet. Roast for 25-30 minutes until tender.
  3. Drain and pat dry chickpeas. Toss with olive oil, garlic powder, cumin, salt, and pepper; spread on a baking sheet alongside sweet potatoes during the last 15 minutes of roasting.
  4. Layer quinoa as the base in a bowl followed by fresh spinach, roasted sweet potatoes, and crispy chickpeas.
  5. Top with sliced avocado and drizzle tahini sauce over the bowl before serving.

Nutrition

Keywords: Substitute quinoa with brown rice or farro for variety. Experiment with different vegetables based on seasonal availability. For added crunch, toss in sunflower seeds or nuts.

Find it online: https://timeforkitchen.com/irresistible-vegan-buddha-bowl-a-flavorful-delight/