Buddha Bowl
A balanced vegan bowl of grains, vegetables roasted with oil, cumin, and salt, and a tahini dressing - unseasoned roasted vegetables and a plain tahini-lemon dressing with no salt are why this kind of bowl often tastes bland despite looking balanced.
⏱ 40 min🍽 4 servings
dinnerveganvegetarian
Ingredients
- •2 cups cooked quinoa
- •2 sweet potatoes, cubed
- •2 cups chickpeas
- •2 tbsp olive oil
- •1/2 tsp cumin
- •Salt to taste
- •2 cups spinach
- •3 tbsp tahini
- •2 tbsp lemon juice
Steps
- 1.Toss the sweet potato and chickpeas with olive oil, cumin, and salt, then roast at 425°F for 25-30 minutes until tender and golden - seasoning before roasting is what actually gives the vegetables flavor instead of leaving them plain.
- 2.Divide the quinoa and spinach among bowls.
- 3.Top with the roasted sweet potato and chickpeas.
- 4.Whisk together the tahini, lemon juice, a splash of water, and a pinch of salt until smooth.
- 5.Drizzle the dressing over the bowls before serving.