Buddha Bowl

from kristineskitchenblog.com

This nourishing Buddha Bowl recipe is made with roasted sweet potatoes, quinoa, kale, chickpeas and a creamy tahini sauce dressing. Packed with fiber, healthy fats and protein, these bowls are colorful, healthy and so satisfying! This easy recipe is perfect for meal prep lunches or dinners.

Prep Time28

Cook Time25

Total Time53

Servings: servings

Calories: 642kcal

Ingredients

1 large or 2 small sweet potatoes chopped into ¾-inch cubes
1 tablespoon olive oil plus 1 teaspoon for massaging kale
salt and pepper to taste
¾ cup uncooked quinoa
8 cups loosely packed chopped kale (tough stems removed) or other greens of choice (baby spinach, baby arugula, romaine, etc.)
2 teaspoons lemon juice
2 cups thinly sliced/shredded red cabbage
1 red bell pepper thinly sliced
15 ounce can chickpeas drained
1 avocado sliced
½ cup tahini sauce plus more as needed
chopped fresh cilantro or parsley optional, for serving

Instructions

Roast sweet potatoes: Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper. Place the cubed sweet potatoes on the parchment. Drizzle with the olive oil; toss to coat. Spread the sweet potatoes out in an even layer on the baking sheet. Sprinkle evenly with salt and pepper. Bake for 15 minutes, then toss and spread them out in a single layer again. Bake for 10-15 minutes more, until tender and golden brown on the edges. Let cool slightly.
Cook the quinoa: Place quinoa in a fine mesh sieve and rinse well under cool running water. Bring 1 ½ cups of water to a boil in a small saucepan. Stir in the quinoa; reduce the heat to a low simmer and cover the pot. Cook for 12-15 minutes, until all water is absorbed. Let rest covered for 5 minutes, then uncover and let cool while you prepare the other ingredients.
Massage the kale: (Skip this step if using other types of greens.) Place kale in a large bowl. Drizzle 1 teaspoon of olive oil and 2 teaspoons of lemon juice over the kale. Using your hands, massage the kale until it softens a little, 1-2 minutes.
Assemble the bowls: Divide the kale between 4 salad bowls. Add the other ingredients to different sections of the bowl on top of the kale: quinoa, sliced cabbage, sliced bell pepper, chickpeas, roasted sweet potatoes and sliced avocado.
Finish the Buddha Bowls by drizzling about 2 tablespoons of the tahini sauce over each bowl. Sprinkle with chopped fresh cilantro or parsley, if desired. Serve.

Video

Notes

Meal Prep Instructions: You can assemble the bowls and store them in meal prep containers in the fridge for up to 3-4 days. Wait to add the avocado and tahini sauce right before serving. The tahini sauce can be stored in an airtight container in the refrigerator for up to 1 week.

Recipe Variations:

Leafy Greens: Try baby spinach, baby arugula, romaine or mixed greens.
Vegetables: Try carrots, tomatoes, red or green onion, radishes, cucumber, roasted butternut squash, roasted brussels sprouts or roasted broccoli.
Grains: Instead of quinoa, use brown rice, farro or bulgur, or cauliflower rice for a grain-free option.
Protein: Add beans, lentils, hummus or edamame.
Sauce: Other delicious options include peanut sauce, green goddess dressing or a lemon vinaigrette.
Extras: Add flavor and crunch with sunflower seeds, almonds, walnuts, pecans or pepitas. Add pickled onions for a tangy bite.

Nutrition

Nutrition information is only an estimate.