Plant Based Buddha Bowl with Tahini Dressing | Anything But Ramen
Plant Based Buddha Bowl with Tahini Dressing
15 mins prepServes 1
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.
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.
