This is the most classic combination, and with good reason: it’s easy to make and it’s a freakin’ mouth party! Roasting the sweet potatoes brings out their sweetness, which pairs perfectly with the spiced garbanzo beans. The quinoa makes it extra filling and what would a Buddha bowl be without an avocado? Everything is married together with a delicious maple tahini drizzle. Reprinted with permission from Vegan Buddha Bowls by Cara Carin Cifelli, Page Street Publishing Co. 2020. Photo credit: Jackie Sobon
The Classic Buddha Bowl [Vegan]
Serves
2
Ingredients
For the Sauce:
- 1/2 cup (120 g) tahini
- 1/3 cup (80 ml) water
- 2 tablespoons (30 ml) pure maple syrup
- 2 cloves garlic, grated (preferred) or minced
- 2 tablespoon (30 ml) lemon juice
- Salt and freshly ground black pepper
For the Bowl:
- 4 cups (532 g) cubed sweet potato (3⁄4” [2-cm] cubes)
- 1 tablespoon (14 g) coconut oil
- 1 teaspoon garlic powder, divided
- 1/2 teaspoon ground cumin, divided
- 1/2 teaspoon smoked paprika, divided
- Salt and freshly ground black pepper
- 1 (15-oz [425-g]) can garbanzo beans, drained and rinsed
- 2 cups (370 g) cooked white quinoa
- 2 cups (134 g) tightly packed, chopped steamed kale
For the Garnishes:
- Avocado
- Fresh lemon juice
- Hemp seeds
Preparation
For the Sauce:
- Make the sauce: In a small bowl, whisk together the tahini, water, maple syrup, garlic, lemon juice and salt and pepper to taste. Set aside.
For the Bowls:
- Preheat the oven to 450°F.
- Make the veggies: In a bowl, toss together the sweet potato, coconut oil, 1⁄2 teaspoon of the garlic powder and 1⁄4 teaspoon each of the cumin and smoked paprika. Season with salt and pepper to taste. Lay out in an even layer on a baking sheet, leaving some room on one side to later add the garbanzo beans. Roast in the oven for 8 to 10 minutes, then remove from the oven.
- Add the garbanzo beans to the space you left for them and toss them with the remaining 1⁄2 teaspoon of garlic powder and remaining 1⁄4 teaspoon each of cumin and smoked paprika. Return the pan to the oven and roast for another 8 to 10 minutes, or until the sweet potatoes are fork-tender.
- Build your bowls by dividing the 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. If making ahead of time for meal prep, I recommend waiting to add the avocado until ready to serve.
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