Free recipe
Buddha Bowl
Built around cooked quinoa or brown rice and roasted sweet potato or squash -- the method starts by roast the sweet potato cubes.
This vegetarian buddha bowl builds its flavor from cooked quinoa or brown rice, roasted sweet potato or squash and chickpeas, and comes together in about 55 minutes with medium-level technique. The method starts by roast the sweet potato cubes.
Worth the 55 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around cooked quinoa or brown rice, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 cup cooked quinoa or brown rice
- 1 cup roasted sweet potato or squash
- 1 cup chickpeas, drained
- 2 cups baby spinach or kale
- 1 carrot, grated
- 1/2 avocado, sliced
- 3 tbsp tahini
- 1 tbsp lemon juice
- 2 tbsp olive oil, seeds, salt
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Roast the sweet potato cubes and chickpeas together: toss with a little olive oil and salt and roast at 425F/220C for 25 minutes until the potato is soft and the chickpeas are crisp.
Make the dressing: whisk the tahini, lemon juice, a pinch of salt, and 2-3 tablespoons water until smooth and pourable.
Spoon the quinoa into a wide bowl as the base.
Arrange the greens, roasted sweet potato, chickpeas, grated carrot, and avocado in separate sections on top - a buddha bowl looks best with everything in its own place.
Drizzle generously with the tahini dressing.
Scatter with seeds.
Serve, tossing together as you eat.
The step worth not rushing: Roast the sweet potato cubes and chickpeas together: toss with a little olive oil and salt and roast at 425F/220C for 25 minutes until the potato is soft and the chickpeas are crisp.
