Description
This Vibrant Harvest Buddha Bowl combines roasted sweet potatoes, beets, chickpeas, avocado, and a silky tahini dressing. It’s the perfect colorful and nourishing meal!
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 large sweet potato, peeled and cubed
- 2 medium beets, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 ripe avocado, sliced
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 small garlic clove, grated
- Water, as needed to thin dressing
- 1 teaspoon black chia seeds
- Fresh parsley or cilantro, chopped
Instructions
- Preheat your oven to 400°F (200°C). In a large bowl, combine cubed sweet potatoes, beets, and chickpeas. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Spread the mixture onto a baking sheet in a single layer and roast for 25–30 minutes, stirring halfway through.
- While the vegetables are roasting, combine rinsed quinoa and water/broth in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Let it stand covered for an additional 5 minutes.
- In a bowl, whisk tahini, lemon juice, grated garlic, and water until smooth. Adjust seasoning with salt.
- Assemble bowls with a base of quinoa, topped with roasted vegetables, avocado, and tahini dressing. Garnish with chia seeds and herbs. Serve warm or at room temperature.
Notes
For meal prep, store each component separately, and assemble before serving. This bowl tastes great the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch/Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 300 mg
- Protein: 14 g