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Best Buddha Bowl Recipe (smoky & Sweet!)

Best Buddha Bowl Recipe (Smoky & Sweet!)

This vibrant, hearty Buddha Bowl combines sweet and smoky roasted sweet potatoes and chickpeas with fresh kale, quinoa, and a creamy tahini dressing. It's a satisfying, nutrient-packed, and customizable plant-based meal perfect for meal prep.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Lunch, Main Course
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Smoky & Sweet Roasted Veggies & Chickpeas
  • 1 (15-ounce) can chickpeas rinsed and drained
  • 1 medium sweet potato peeled and cubed into ½-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
  • Pinch cayenne pepper
Tahini Dressing
  • ¼ cup tahini
  • 2 to 4 tablespoons water more as needed
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon maple syrup
  • 1 clove garlic pressed or minced
  • ¼ teaspoon salt
Everything Else
  • 4 cups chopped kale tough ribs removed
  • 1 ½ cups cooked quinoa
  • 1 medium carrot grated
  • 1 cup thinly sliced red cabbage

Method
 

Step 1: Roast the Veggies & Chickpeas
  1. Preheat your oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
  2. Pat the rinsed chickpeas completely dry with a towel.
  3. In a medium bowl, combine the dried chickpeas and the cubed sweet potato. Drizzle with the olive oil, maple syrup, smoked paprika, cumin, salt, and cayenne pepper. Toss everything together until it's all evenly coated.
  4. Spread the mixture in a single layer on your prepared baking sheet. Bake for 20 to 25 minutes, until the sweet potatoes are tender and caramelized at the edges, and the chickpeas are golden and crisp.
Step 2: Prepare the Kale
  1. While the vegetables are roasting, prepare your greens. Place the chopped kale in a large bowl. Massage the kale for about a minute with a tiny bit of olive oil or a spoonful of the finished dressing to make it more tender and remove any bitterness.
Step 3: Whisk the Tahini Dressing
  1. In a small bowl, whisk together the tahini, lemon juice, maple syrup, garlic, and salt.
  2. Slowly add the water, one tablespoon at a time, while whisking continuously. Keep whisking and adding water until it thins out, achieving a smooth, pourable consistency, similar to warm honey.
Step 4: Assemble the Bowls
  1. Divide the massaged kale between two large bowls to create a base. Arrange the cooked quinoa, grated carrot, and sliced red cabbage in sections on top of the kale.
  2. Top everything with the warm, smoky roasted sweet potatoes and crispy chickpeas right from the oven.
  3. Finish by drizzling a generous amount of the creamy tahini dressing over everything.

Nutrition

Calories: 550kcalCarbohydrates: 75gProtein: 22gFat: 30gSaturated Fat: 4gSodium: 500mgPotassium: 900mgFiber: 18gSugar: 18gVitamin A: 1500IUVitamin C: 40mgCalcium: 120mgIron: 3mg

Notes

This Buddha Bowl is perfect for meal prep. Store each component separately in airtight containers in the fridge for up to 4-5 days. Assemble just before serving to maintain freshness. Remember to pat chickpeas completely dry for crispiness and massage kale for tenderness. Adjust tahini dressing consistency by adding water slowly while whisking.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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