Description

A quick and nourishing Buddha bowl featuring roasted sweet potato, crispy chickpeas, massaged kale, and a tangy lemon-tahini dressing. Perfect for a post-holiday reset or a healthy weeknight dinner.

Ingredients

Scale

1 cup quinoa, rinsed
2 cups water or vegetable broth
1 large sweet potato, peeled and cubed into ½-inch pieces
1 can (15 oz) chickpeas, drained and rinsed
2 cups kale, stems removed and roughly chopped
1 avocado, ripe but firm, sliced
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup tahini, stirred well
3 tablespoons lemon juice, fresh squeezed
2 tablespoons warm water (plus more to thin)
1 tablespoon olive oil (extra virgin)
1 small clove garlic, minced or grated
½ teaspoon salt (plus more to taste)
¼ teaspoon black pepper, freshly ground
¼ cup pumpkin seeds, toasted (optional)
2 tablespoons fresh cilantro, chopped (optional)
Sriracha or red pepper flakes (optional)
Pickled red onions (optional)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine rinsed quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Toss cubed sweet potato with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden and tender.
Pat chickpeas dry with a clean towel. Toss with ½ tablespoon olive oil and a pinch of salt. Add to the baking sheet with the sweet potato for the last 15 minutes of roasting, until golden and slightly crispy.
Place chopped kale in a large bowl. Drizzle with 1 teaspoon olive oil and a squeeze of lemon juice. Massage with your hands for 2-3 minutes until tender and reduced in volume.
In a small bowl or jar, whisk together tahini, lemon juice, warm water, olive oil, minced garlic, salt, and pepper. Add more warm water a teaspoon at a time until drizzling consistency. Adjust seasoning to taste.
Divide quinoa among 2-3 bowls. Top with massaged kale, roasted sweet potato, crispy chickpeas, sliced avocado, halved cherry tomatoes, and sliced red onion. Drizzle with lemon-tahini dressing. Sprinkle with pumpkin seeds and cilantro if desired.
Serve immediately while sweet potato is warm and avocado is fresh.

Notes

For meal prep, store components separately. The dressing will thicken in the fridge; add a splash of warm water before using. Massaging kale is essential for tenderness. Pat chickpeas dry for maximum crispiness. Season in layers for best flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 520580
Sugar: 810
Sodium: 600800
Fat: 2226
Saturated Fat: 34
Carbohydrates: 5565
Fiber: 1416
Protein: 1822

Keywords: detox buddha bowl, healthy bowl, vegan bowl, gluten-free bowl, 30-minute meal, January reset, quinoa bowl, roasted sweet potato, lemon tahini dressing