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High-Protein Vegan Buddha Bowl with Roasted Sweet Potato and Creamy Tahini Dressing

buddha bowl - Tasty
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Make this satisfying, high-protein vegan Buddha bowl featuring caramelized roasted sweet potatoes, crispy chickpeas, and a tangy turmeric tahini sauce. This recipe is excellent for healthy meal prep.

Ingredients

Scale
  • 1 large sweet potato, cubed
  • 1 (15-ounce) can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 cup quinoa, uncooked
  • 2 cups water or vegetable broth
  • 2 cups mixed greens (spinach or kale)
  • 1/2 cup shredded red cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup pumpkin seeds (pepitas)
  • For the Turmeric Tahini Dressing:
  • 1/2 cup tahini
  • 1/4 cup water (or more, for thinning)
  • 2 tablespoons lemon juice
  • 1 teaspoon maple syrup
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potato with half the olive oil, smoked paprika, and garlic powder. Spread on a baking sheet.
  2. Toss the dried chickpeas with the remaining half of the olive oil, salt, and garlic powder. Add them to the same baking sheet as the sweet potatoes.
  3. Roast for 20 to 25 minutes, stirring halfway, until the sweet potatoes are tender and the chickpeas are slightly crispy.
  4. While vegetables roast, cook the quinoa. Combine 1 cup quinoa and 2 cups water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
  5. Prepare the dressing. Whisk together tahini, lemon juice, maple syrup, turmeric, and salt in a small bowl. Slowly add water, one tablespoon at a time, until you reach a smooth, pourable consistency.
  6. Assemble your Buddha bowls. Divide the cooked quinoa into four bowls. Arrange the roasted sweet potatoes, crispy chickpeas, mixed greens, red cabbage, and carrots in separate sections over the quinoa.
  7. Drizzle generously with the Turmeric Tahini Dressing and sprinkle with pumpkin seeds before serving.

Notes

  • For faster meal prep, roast the sweet potatoes and chickpeas ahead of time. Store components separately in the refrigerator.
  • If you prefer a different grain, brown rice or farro work well as a base for this nourish bowl.
  • Add avocado slices for extra healthy fats in your power bowl.

Nutrition

Find it online: https://littlekitchendiary.com/buddha-bowl-high-protein-vegan-sweet-potato/