Healthy Buddha Bowls
Delicious and customizable Buddha bowls packed with nutritious ingredients like quinoa, chickpeas, and roasted sweet potatoes, perfect for any occasion.
Ingredients
Base Ingredients
- 1 cup cooked quinoa Use a whole grain variety for extra nutrients.
- 1 medium sweet potato, peeled and diced Adds natural sweetness and fiber.
- 1 tablespoon olive oil Extra virgin adds a rich flavor.
- to taste salt and pepper Essential for bringing out flavors.
- 1 cup fresh spinach leaves Tender greens add nutrition and color.
- 1/2 cup canned chickpeas, drained and rinsed A fantastic source of protein.
- 1/2 medium avocado, sliced For creaminess that elevates every bite.
- 1/4 cup red cabbage, thinly sliced Offers a delightful crunch.
- 1/4 cup diced cucumber Refreshing and hydrating!
- 2 tablespoons toasted pumpkin seeds For added crunch and healthy fats.
Dressing Ingredients
- 1 tablespoon tahini For a nutty, creamy texture.
- 1 tablespoon lemon juice Brightens up the bowl!
- 1 teaspoon maple syrup Adds a hint of sweetness.
- 1 small clove garlic, minced For flavor depth.
- as needed water to thin dressing Achieve your desired consistency.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Spread the diced sweet potato on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
- Roast sweet potatoes for about 20-25 minutes or until tender and slightly caramelized.
- While the sweet potatoes roast, prepare the quinoa according to package instructions and set aside to cool slightly.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and a little water until smooth.
Assembly
- To assemble the bowl, place a mound of quinoa in the center of each bowl.
- Arrange the roasted sweet potato, spinach, chickpeas, avocado slices, red cabbage, and cucumber around the quinoa in sections.
- Drizzle the tahini dressing generously over the top.
- Sprinkle the toasted pumpkin seeds for that delightful crunch.
- Serve immediately or cover and store in the refrigerator if preparing in advance.
Notes
For optimal flavor, allow roasted veggies to cool slightly before assembling. Store Buddha bowls in airtight containers for up to 3-4 days. Avoid overcooking quinoa.