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Veggie Buddha Bowl

Veggie Buddha Bowl

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 Bowls
Course: Dinner, Lunch
Cuisine: American, Fusion
Calories: 480
Ingredients Method Notes

Ingredients
  

  • Base
  • 1 cup cooked quinoa or rice
  • Roasted Veggies
  • 1 cup sweet potatoes
  • 1 cup broccoli
  • 1 cup bell peppers
  • olive oil salt, pepper
  • Fresh Veggies
  • 1 cup spinach
  • ½ avocado
  • ½ cup cherry tomatoes
  • Protein
  • 1 cup roasted chickpeas
  • Crunch
  • pumpkin seeds or almonds
  • Dressing
  • 2 tbsp tahini
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp maple syrup
  • 1 garlic clove
  • salt + pepper
  • warm water

Method
 

  1. Cook quinoa according to package directions.
  2. Roast sweet potatoes, broccoli, and peppers at 400°F until crisp.
  3. Roast seasoned chickpeas 15–20 minutes.
  4. Whisk tahini dressing ingredients until smooth.
  5. Assemble bowls with quinoa, greens, roasted veggies, chickpeas, fresh veggies, and seeds.
  6. Top with dressing and enjoy warm.

Notes

  • Add extra lemon if you love tangy dressing.
  • Use tofu if you want extra protein.
  • Store dressing separately to keep bowls fresh.
  • Mix up vegetables depending on season.