American
Sweet Potato Quinoa Buddha Bowl
Fluffy quinoa with roasted sweet potatoes, crispy spiced chickpeas, massaged kale, red cabbage and avocado under a creamy lemon tahini dressing.
- Plant-based and filling
- Meal-prep friendly
- Crave-worthy tahini dressing
A Buddha bowl is all about balance: a hearty grain, something roasted, something fresh and crunchy, and a sauce that ties it all together. Our version roasts sweet potatoes and chickpeas on the same pan with smoky paprika until caramelized and crisp. Massaging the kale for a minute with oil and salt makes it tender and silky. The lemon tahini dressing is so good you will want to drizzle it on everything this week.
Instructions
Heat the oven to 425 degrees F. On a large sheet pan, toss the sweet potatoes and chickpeas with 2 tablespoons of the olive oil, the smoked paprika and 1 teaspoon salt, then spread in a single layer.
Roast for 25 to 30 minutes, tossing halfway, until the sweet potatoes are tender and caramelized and the chickpeas are crisp.
Meanwhile, combine the quinoa with 1 3/4 cups water and a pinch of salt in a saucepan. Bring to a boil, cover and simmer over low heat for 15 minutes. Remove from the heat, let stand covered for 5 minutes and fluff with a fork.
Slice the kale leaves into thin ribbons, place in a bowl with the remaining 1 tablespoon olive oil and a pinch of salt, and massage with your hands for 1 to 2 minutes, until darker green and tender.
Whisk the tahini, lemon juice, garlic, maple syrup and 1/2 teaspoon salt. The mixture will thicken and seize; whisk in 4 to 6 tablespoons cold water, a little at a time, until smooth and pourable.
Toast the pepitas in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan, until they puff and begin to pop.
Slice the avocado just before assembling.
Divide the quinoa among 4 bowls and arrange the kale, roasted sweet potatoes and chickpeas, red cabbage and avocado in sections on top.
Drizzle generously with the lemon tahini dressing, sprinkle with toasted pepitas and season with a final pinch of salt.
Test kitchen tips
- Dry the chickpeas very well and do not crowd the pan; moisture and overcrowding keep them from crisping.
- Store the quinoa, roasted vegetables, kale and dressing separately for up to 4 days for easy grab-and-go lunches, adding avocado when you eat.
- Brown rice or farro can replace the quinoa, and roasted butternut squash or cauliflower work in place of sweet potatoes.
Nutrition per serving
- Calories
- 640
- Protein
- 18g
- Carbs
- 72g
- Fat
- 34g
- Fiber
- 17g
- Sugar
- 11g
- Sodium
- 720mg
Nutrition values are estimates calculated per serving. See our disclaimer.
