Plant Based Buddha Bowl with Tahini Dressing
Serves 1
15 mins prep
35 mins cook
50 mins total
This plant-based Buddha Bowl is a delicious and healthy sheet pan meal featuring roasted sweet potatoes and chickpeas, quinoa, fresh kale, and avocado, all topped with a creamy tahini dressing. It's a versatile dish, perfect for lunch or dinner.
0 servings
1. Preheat oven to 425°F. 2. Add diced sweet potato and chickpeas to a parchment-lined baking sheet. Toss with olive oil and desired seasonings (salt, pepper, garlic powder, and cumin). 3. Bake for 30-35 minutes, flipping halfway. 4. Rinse quinoa well and add to a pot with double the amount of water (1 cup) and salt. 5. Bring to a boil, then simmer. Cover with a lid and let it cook for 10-15 minutes. 6. While the quinoa and vegetables are cooking, combine all ingredients for the salad dressing (tahini, water, lemon juice, minced garlic clove, Dijon mustard, salt, and pepper). 7. Add kale to a bowl along with cooked quinoa, roasted sweet potato, chickpeas, and avocado. 8. Drizzle the tahini dressing on top and serve.
