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]

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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:

  1. 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:

  1. Preheat the oven to 450°F.
  2. 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.
  3. 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.
  4. 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.


    About The Author

    Cara Carin Cifelli

    See My Recipes

    In this cookbook, each chapter focuses on a different base for your Buddha bowl, so it’s easy to meal prep a big batch of wholesome grains to mix and match your meals throughout the week. From the Good Karma Bowl, Tropical Poke Bowls and Jicama Nacho Bowl to the “Cheezy” Butternut & Pesto Pasta and The Best Damn Taco Salad, these vibrant, nourishing recipes are sure to help you on your health journey, whether you’re just beginning to heal your body with plant-based meals or are building upon a foundation of healthy eating. With this cookbook, you can always count on finding inspired, nutrient-rich meals that taste delicious and make you feel your best.
    Reprinted with permission from Vegan Buddha Bowls by Cara Carin Cifelli, Page Street Publishing Co. 2020. Photo credit: Jackie Sobon

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