Buddha Bowl with Tahini

Buddha bowls take their name from the generous, rounded heap of colorful ingredients that recalls a contented Buddha. This Mediterranean-leaning version piles quinoa with cumin-roasted chickpeas, sweet potato, and crisp kale, finished with creamy tahini.

Serves 4

Estimate for one serving

• 480 cal
• 15.5g protein
• 62g carbs
• 21g fat
• 12g fiber

Every recipe here is free to read.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can (15 oz), drained and rinsed chickpeas
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp ground cumin
• 1 medium (about 8 oz), peeled and cubed sweet potato
• 1 large, sliced red bell pepper
• 1 medium, sliced into wedges red onion
• 1 cup, halved cherry tomatoes
• 4 cups, chopped kale
• 1/4 cup tahini
• 3 tbsp lemon juice
• 2 cloves, minced garlic
• 1 tsp maple syrup
• 3-4 tbsp warm water

Instructions

1. 1Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
2. 2Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
3. 3In a bowl, toss drained chickpeas with olive oil, salt, black pepper, and cumin. Spread on one baking sheet.
4. 4Toss sweet potato cubes, red bell pepper slices, and red onion wedges with olive oil, salt, and black pepper. Spread on the second baking sheet.
5. 5Roast chickpeas and vegetables for 20-25 minutes, stirring halfway, until chickpeas are crispy and vegetables are tender. Add halved cherry tomatoes to the vegetable sheet for the last 10 minutes.
6. 6While roasting, massage chopped kale with salt and olive oil in a large bowl until slightly softened (about 2 minutes).
7. 7Make the tahini dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, maple syrup, remaining salt, and 3-warm water until smooth and pourable. Adjust water for desired consistency.
8. 8Assemble the bowls: Divide quinoa among 4 bowls. Top each with roasted chickpeas, roasted vegetables, cherry tomatoes, and massaged kale.
9. 9Drizzle generously with tahini dressing. Serve immediately or store components separately for meal prep.