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

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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
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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.
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