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A vibrant Classic Buddha Bowl with roasted sweet potatoes, quinoa, kale, and avocado

Classic Buddha Bowl

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 1 cup dry quinoa, rinsed
  • 2 cups wate r
  • 1 large sweet potato, peeled and cubed into 1/2-inch pieces
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 2 cups kale , stems removed and chopped
  • 1/2 avocado , sliced
  • 1/4 cup tahin i
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • 1 small clove garlic, minced
  • Salt and black pepper to taste

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Place cubed sweet potatoes and chickpeas on a baking sheet. Toss with olive oil, smoked paprika, salt, and pepper.
  3. Roast for 20 to 25 minutes until sweet potatoes are fork-tender and chickpeas are slightly crisp.
  4. While roasting, combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
  5. Prepare the dressing by whisking together tahini, lemon juice, maple syrup, and minced garlic in a small bowl. Add 1-2 tablespoons of warm water to reach desired consistency.
  6. Massage the kale with a small amount of olive oil and salt to soften the fibers.
  7. Assemble the bowls by layering the cooked quinoa at the base, followed by the roasted sweet potatoes, chickpeas, kale, and avocado slices.
  8. Drizzle the tahini dressing over the ingredients and serve immediately.