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Buddha Bowl with Tahini Dressing
International

Buddha Bowl with Tahini Dressing

A balanced, colourful bowl of fluffy quinoa, roasted sweet potato and chickpeas, fresh greens and avocado, finished with a creamy lemon-tahini dressing.

45 min
Total time
2
Servings
15 min
Prep
30 min
Cook
beginnerlunchveganvegetariandairy-freegluten-freehigh-fibre
Source: Modern plant-based classic

Ingredients

2 servings
  • 100 g quinoa, rinsed
  • 240 ml water
  • 1 medium (300 g) sweet potato, peeled and cubed
  • 400 g tin chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 60 g baby spinach or kale
  • 100 g red cabbage, shredded
  • 1 avocado, sliced
  • 3 tbsp tahini
  • 1 lemon, juiced
  • 1 tsp maple syrup
  • 2 to 3 tbsp water (for dressing), to thin
  • to taste salt

Make it your way

Instructions

Plan my prep
  1. Step 1.Preheat the oven to 200 C (400 F). Toss the sweet potato and chickpeas with 1 tbsp olive oil, the smoked paprika, cumin and a pinch of salt on a baking tray.
  2. Step 2.Roast for 25 to 30 minutes, turning once, until the sweet potato is tender and the chickpeas are crisp.
  3. Step 3.Meanwhile, combine the quinoa and water in a saucepan, bring to the boil, cover and simmer for 12 to 15 minutes until the water is absorbed. Fluff with a fork.
  4. Step 4.Make the dressing by whisking the tahini, lemon juice, maple syrup and a pinch of salt, then add water 1 tbsp at a time until pourable.
  5. Step 5.Divide the cooked quinoa between two bowls.
  6. Step 6.Arrange the roasted sweet potato and chickpeas, spinach, shredded cabbage and sliced avocado on top.
  7. Step 7.Drizzle generously with the tahini dressing and serve immediately.

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