Buddha Bowls
Dig into a Buddha Bowl and discover a world of flavor: earthy brown rice, caramelized sweet potatoes, and zesty chickpeas, all lovingly drizzled with a creamy tahini dressing. It's comfort in a bowl, ready in 40 minutes, just waiting to delight your taste buds.
Servings: 4
Calories: 479kcal
Ingredients
- 2 cups cooked brown rice or cooked quinoa
- 1 cup chickpeas drained and patted dry
- 1 large sweet potato peeled and cubed
- 2 medium red bell peppers cubed
- 2 cups kale roughly chopped
- 1 cup purple cabbage shredded
- 1 avocado sliced
- 1 tablespoon olive oil
- salt and pepper to taste
Dressing
- 3 tablespoons tahini
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon honey
- 2 tablespoons water to thin, if necessary
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F (205°C).
- In a large mixing bowl, combine the sweet potato cubes, and red bell pepper. Toss them in the olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer, move to the side to make room for chickpeas. In another small bowl toss the chickpeas with olive oil, salt and pepper and spread them on the other side of the baking sheet.
- Transfer the baking sheet to the oven and roast for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender, the chickpeas are slightly crispy, and the bell peppers are soft and slightly caramelized.
- In a small bowl, whisk together tahini, lemon juice, and maple syrup. Add water one tablespoon at a time until you reach your desired consistency. Season with salt and pepper to taste. Set aside.
- Divide the cooked quinoa or rice among four bowls. Top each bowl with roasted chickpeas, roasted sweet potato, roasted bell peppers, kale, purple cabbage, and avocado slices. Drizzle the dressing over the top.
- Once your Buddha Bowls are assembled, serve immediately.
Notes
- Make-Ahead Tip: Roast the vegetables and chickpeas ahead of time and simply reheat when you're ready to assemble the bowls.
- Customizable: Feel free to swap out any of the veggies for your favorites, or whatever you have on hand.
- Dressing on the Side: If you're prepping for meals throughout the week, keep the dressing separate until you're ready to eat to keep everything crisp.
- Vegan Option: Skip the honey in the dressing and opt for maple syrup or agave to keep it plant-based.
- Storage: Store the components separately in airtight containers in the fridge for up to 4 days. Enjoy cold or reheated.
- Spice it Up: Add a pinch of red pepper flakes to your roasting veggies if you like a little heat.
Nutrition
Serving: 1serving | Calories: 479kcal | Carbohydrates: 70g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 85mg | Potassium: 1085mg | Fiber: 14g | Sugar: 14g | Vitamin A: 17609IU | Vitamin C: 131mg | Calcium: 178mg | Iron: 4mg
