A nourishing plant-based bowl with earthy sweet potatoes, protein-rich quinoa, and zesty tahini dressing.
Did you know?
The term 'Buddha Bowl' refers to a bowl which is packed so full that it has a rounded 'belly' appearance on the top much like the belly of a Buddha.
Imagine the harmonious blend of earthy sweet potatoes, fiery spices, and the humble chickpea coming together to form a symphony of flavors and textures. The Crispy Chickpea and Sweet Potato Buddha Bowl is your canvas for color, nutrition, and creativity. Underneath lies a bed of quinoa, a treasure trove of protein, gently fluffed and waiting to commingle with the stars of the dish. The rainbow of vegetables is more than a feast for the eyes—it represents a tapestry of nutrients, essential for your well-being. With a final, masterful drizzle of tahini dressing, each spoonful becomes a transformative experience—nurturing your body and soul. Indulge in the art of plant-based eating; let each bite remind you of the simple pleasures that wholesome ingredients provide.
As a minimalist chef, I see beauty in the raw and the natural. 'I have salt' presents not just a meal, but a vibrant landscape of nourishment. This dish tells a story of balance—the yin and yang of food—where every ingredient has a purpose, and their union celebrates the essence of health and zest for life.
Ingredients
We have carefully selected ingredients that offer a beautiful blend of flavors and textures, enriching your body with a wealth of nutrients.
The chickpeas in this recipe don't just add a satisfying crunch, they are a cultural mainstay in many cuisines, revered for their versatility and nutritional value. Sweet potatoes are not only full of flavor but also rich in antioxidants.
- 1 large sweet potato, peeled and cubed
- 400 g canned chickpeas, drained and rinsed
- 15 ml olive oil
- 5 g smoked paprika
- 2 g cumin
- Salt to taste
- 100 g quinoa, rinsed
- 200 ml water for cooking quinoa
- 200 g mixed greens (baby spinach, arugula, etc.)
- 100 g cherry tomatoes, halved
- 50 g purple cabbage, thinly sliced
- 15 ml tahini
- 5 ml maple syrup
- 10 ml lemon juice
- 5 ml warm water
- Optional: Pumpkin seeds or sunflower seeds for garnish
Steps
Follow these steps to the path of enlightenment, with a buddha bowl that not only satisfies hunger but also satiates the soul.
- Preheat the oven to 200°C.
- Toss sweet potato cubes with half of the olive oil, salt, and place on a baking sheet lined with parchment paper.
- On a separate baking sheet, spread the chickpeas and toss with the remaining olive oil, smoked paprika, cumin, and salt.
- Bake sweet potatoes and chickpeas for 25-30 minutes until sweet potatoes are fork-tender and chickpeas are crispy.
- While the sweet potatoes and chickpeas are baking, bring the quinoa and water to a boil in a pot. Reduce heat, cover, and simmer for 15 minutes until quinoa is fluffy.
- In a small bowl, whisk together tahini, maple syrup, lemon juice, and warm water to create the dressing, adjusting the consistency with more water if needed.
- Assemble the buddha bowls by dividing quinoa, mixed greens, cherry tomatoes, cabbage, sweet potatoes, and chickpeas between two bowls.
- Drizzle tahini dressing over the bowls and sprinkle with seeds if using.
Add some extra love
For extra flavor, sprinkle the chickpeas with a pinch of garlic powder before baking.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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