Packed with wholesome nutrition and flavor, this vegan buddha bowl is the perfect hearty vegan meal. Fresh kale, roasted sweet potatoes and chickpeas, quinoa, avocado, and a tangy lemon tahini dressing make this bowl truly delicious.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: American
Keyword: quinoa buddha bowl, sweet potato buddha bowl, vegan buddha bowl
Preheat oven to 425°F. In a large baking tray, place the sweet potatoes on one side. Drizzle 1/2 tablespoon olive oil and add salt, pepper, and 1/4 teaspoon garlic powder. On the other side of the baking tray, add chickpeas. Drizzle 1/2 tablespoon olive oil and add salt, remaining garlic powder, cumin powder, and paprika. Mix well. Bake for 30-35 minutes until cooked through.
Cook quinoa according to package directions.
Place kale leaves in a large bowl and massage with 1/2 tablespoon olive oil.
Mix together all the dressing ingredients in a small mason jar.
Assemble the buddha bowls
Divide kale in two serving bowls.Divide cooked quinoa, brown & red rice into each bowl.Divide roasted sweet potatoes & chickpeas into each bowl.
Add avocado and orange slices on top. Drizzle with the lemon tahini dressing. Enjoy!
Notes
Prep ahead: Most of the ingredients for this buddha bowl can be prepared ahead to save time. Cook Quinoa: You can cook the quinoa on the stovetop or follow my recipe to cook quinoa the instant pot. Roasted Sweet Potatoes: I love to roast sweet potatoes in the air fryer to save time. Here is my recipe for air fryer sweet potatoes. Chickpeas: If you prefer, you can also saute the chickpeas with the same spices in a pan. Storing leftovers: You can store leftovers for 1-2 days in the refrigerator in an airtight container.