Printable Easy Buddha Bowls Recipe Card

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Printable Easy Buddha Bowls Recipe Card

Colorful and delicious, you will love this classic vegan Buddha bowl! Full of hearty plant-based ingredients including quinoa, kale, sweet potatoes, and chickpeas, it's then tossed with a maple tahini dressing for a bowl of goodness that tastes absolutely amazing.

Prep Time40

Cook Time30

1 10

Course: vegan

Cuisine: American

Keyword: The Classic Buddha Bowl

Servings: Servings

Calories: 520kcal

Author: Tikare

Ingredients

For the Buddha Bowls

2 medium sweet potatoes ,peeled and cubed
2 cups white quinoa ,cooked
1 can garbanzo beans (chickpeas) ,drained and rinsed
1 teaspoon ground cumin
1 Tablespoon coconut oil ,melted
1 teaspoon garlic powder ,divided
½ teaspoon smoked paprika
salt and freshly ground pepper
2 cups chopped steamed kale ,tightly packed

For the Maple Tahini Sauce

¼ cup tahini
2 tablespoons filtered water
1 Tablespoon pure maple syrup
1 garlic clove ,grated or minced
1 Tablespoon lemon juice
Salt and freshly ground pepper

Garnishes

1 Avocado ,sliced
Fresh lemon juice
2 Tablespoons Hemp seeds

Instructions

Step 1: Cook the Quinoa
Rinse the quinoa under cold water. Then add it to a saucepan with water and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes until the water is absorbed. Then fluff with a fork.
Step 2: Roast the Sweet Potatoes and Chickpeas
Preheat the oven to 400°F. Then place the sweet potatoes and chickpeas on a baking sheet. Also, toss with coconut oil, garlic powder, cumin, smoked paprika, salt, and black pepper.
Afterward, roast for 25 to 30 minutes, stirring halfway through.
Step 3: Prepare the Kale
Steam or sauté the kale for 2 to 3 minutes until slightly softened.
Step 4: Make the Maple Tahini Sauce
Whisk together tahini, water, maple syrup, garlic, lemon juice, salt, and black pepper until smooth.
Step 5: Assemble the Buddha Bowls
Divide the quinoa, kale, roasted sweet potatoes, and chickpeas between bowls. Then add sliced avocado and hemp seeds. Afterward, drizzle with the maple tahini sauce and finish with fresh lemon juice.

Notes

Dry the chickpeas well before roasting to help them crisp properly.
Add more water to the tahini sauce if it becomes too thick.
Cauliflower rice can replace quinoa for a lower-carb option.
Add tofu, chicken, or salmon for extra protein.
Roasting the vegetables in a single layer helps them brown rather than steam.

Doneness Cues

Quinoa should be fluffy, and the liquid fully absorbed.
Sweet potatoes should be fork-tender with lightly browned edges.
Chickpeas should look slightly crisp on the outside.
Kale should be wilted but still bright green.
Tahini sauce should be smooth and pourable, not thick or clumpy.

Storage

Store the ingredients separately in airtight containers for up to 4 days.

Keep the sauce separate from the vegetables and grains.
Keep the avocado fresh by slicing just before serving.
Separate crunchy chickpeas if possible.

Reheat the quinoa, sweet potatoes, and chickpeas before assembling the bowls.

Nutrition