Ingredients
Roasted Chickpeas
- 1 can chickpeas (14 oz)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 2 tsp maple syrup
- 1/4 tsp cayenne pepper
Roasted Sweet Potato
- 1 medium sweet potato, cut into small cubes
Grains and Veggies
- 2 cups quinoa, cooked
- 1 avocado, sliced
- 1/2 cup purple cabbage, shredded
- 1 cup kale, shredded
Tahini Dressing
- 1 garlic clove
- 2 tbsp lemon juice
- 1/4 cup tahini
- 2 tbsp olive oil
- Salt and pepper to taste
- 2-4 tbsp water (to thin the sauce as needed)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line two baking pans with parchment paper to prevent sticking and for easy cleanup.
- Prepare Chickpeas: Pat the chickpeas dry with a paper towel until mostly dry. Toss them with olive oil, salt, cinnamon, maple syrup, and cayenne pepper until evenly coated. Spread on one baking pan.
- Roast Chickpeas: Bake the chickpeas on the baking pan for 30-35 minutes, stirring halfway through, until they are golden brown and crispy.
- Roast Sweet Potatoes: Spread the cubed sweet potatoes on the second baking pan and place in the oven alongside the chickpeas. Roast for 20-30 minutes until tender, stirring once during cooking for even roasting.
- Make Tahini Dressing: In a blender or food processor, combine garlic, lemon juice, tahini, olive oil, salt, and pepper. Blend until smooth. Add water a tablespoon at a time until the dressing reaches your desired consistency.
- Assemble Buddha Bowls: Divide cooked quinoa among four bowls as the base. Top each bowl with shredded purple cabbage, shredded kale, sliced avocado, roasted sweet potatoes, and crispy maple roasted chickpeas.
- Serve: Drizzle tahini dressing over each bowl and serve immediately for a fresh and flavorful meal.
Notes
- You can roast sweet potatoes and chickpeas simultaneously on separate pans to save time.
- Adjust the water in the tahini dressing to get the perfect creamy texture.
- For added flavor, season the quinoa with a little salt or cook it in vegetable broth.
- Leftovers can be stored in the refrigerator for up to 3 days; add avocado fresh when serving as it browns quickly.
- Experiment with different veggies like carrots or bell peppers for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian, Modern American
- Diet: Vegetarian
