Description
A vibrant and nutritious Buddha bowl featuring roasted sweet potatoes, chickpeas, fresh vegetables, and a creamy tahini dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 medium sweet potatoes, diced
- 1 can chickpeas, drained and rinsed
- 2 cups fresh vegetables (spinach, bell peppers, carrots)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 1 lemon, juiced
- Water as needed
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes in a mixing bowl with olive oil, salt, and pepper until well-coated.
- Spread them in a single layer on a baking sheet and roast for 25–30 minutes, turning halfway through.
- Cook the quinoa in a medium pot according to package instructions, then fluff and set aside.
- In a mixing bowl, combine tahini, lemon juice, and water. Whisk until smooth and adjust consistency if needed.
- Layer your bowl with quinoa, roasted sweet potatoes, chickpeas, and fresh vegetables.
- Drizzle with tahini dressing and enjoy!
Notes
Customize with your favorite vegetables and flavors. Store components separately for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg