Cooked - Buddha Bowl (WFPB — no oil, salt, sugar)

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Home Pricing Community My Recipes

Buddha Bowl (WFPB — no oil, salt, sugar)

2.0

1 large sweet potato, cubed

1 can chickpeas, drained and rinsed

1 tsp smoked paprika

1 tsp cumin

4 cups massaged kale (massage with lemon juice until softened)

1 cup cooked quinoa or brown rice

½ avocado, sliced

¼ red cabbage, shredded

Pickled red onion (optional — use raw if avoiding vinegar)

1 tbsp seeds (pumpkin, sunflower, or hemp)

3 tbsp tahini

Juice of 1 lemon

1 small clove garlic, minced

2-4 tbsp water (to thin)

Pinch of black pepper

Preheat oven to 200°C. Toss sweet potato and chickpeas with smoked paprika and cumin (no oil — they'll roast fine dry, or use a splash of vegetable stock to help spices stick). Spread on lined baking tray.
Roast 25-30 minutes, tossing halfway, until sweet potato is tender and chickpeas are slightly crispy.
Whisk dressing ingredients until smooth, adding water to reach drizzling consistency.
Assemble bowls: quinoa, massaged kale, roasted sweet potato, chickpeas, red cabbage, avocado. Top with seeds and pickled onion.
Drizzle with tahini dressing.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥣Bowl

CuisineMediterranean

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 30 weeks ago

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