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The Classic Vegan Buddha Bowl
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The Classic Buddha Bowl

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 minutes
Cook Time30 minutes
1 hour 10 minutes
Course: vegan
Cuisine: American
Keyword: The Classic Buddha Bowl
Servings: 4 Servings
Calories: 681kcal
Author: Sarah Hayes

Ingredients

Sauce

  • 1/2 cup tahini
  • 1/3 cup filtered water
  • 2 Tablespoons pure maple syrup
  • 2 cloves garlic grated or minced
  • 2 Tablespoons lemon juice
  • Salt and freshly ground pepper

Bowl

  • 4 cups sweet potato cubed
  • 1 Tablespoon coconut oil melted
  • 1 teaspoon garlic powder divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • salt and freshly ground pepper
  • 1 15 oz can garbanzo beans (chickpeas) drained and rinsed
  • 2 cups white quinoa cooked
  • 2 cups chopped steamed kale tightly packed

Garnishes

  • Avocado
  • Fresh lemon juice
  • Hemp seeds

Instructions

Make sauce

  • In a small bowl, whisk together the tahini, water, maple syrup, garlic, lemon juice and salt and pepper to taste.

Make veggies

  • Preheat the oven to 450 degrees.
  • In a bowl, toss together the sweet potato, coconut oil, 1/2 teaspoon of the garlic powder and 1/4 teaspoon each of the smoked paprika and cumin. Season with salt and pepper to taste.
  • Lay out in an even layer on a baking sheet, leaving some room on the side to add the garbanzo beans later. Roast in the oven 8 - 10 minutes, then remove.
  • Add the garbanzo beans to the pan and toss with remaining 1/2 teaspoon garlic powder and remaining 1/4 teaspoon each of cumin and smoked paprika. Return the pan to the oven and roast for another 8 - 10 minutes are until sweet potatoes are fork tender.

Build your bowl

  • Divide the cooked quinoa, kale, sweet potatoes and garbanzo beans between 2 serving bowls.
  • Add the sauce to each bowl and garnish with avocado, lemon juice and hemp seeds. Serve immediately.

Notes

  • Meal prep: If making ahead of time for meal prep, wait to add the avocado until serving time.
  • Oil free: I omitted the coconut oil and it still turned out great as an oil free buddha bowl.
  • Reprinted with permission from Vegan Buddha Bowls by Cara Carin Cifelli, Page Street Publishing Co. © 2020

Nutrition

Calories: 681kcal