Buddha Bowl

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This easy Buddha bowl recipe is hearty, nutritious, and comforting! It’s packed with roasted sweet potatoes, chickpeas, and cauliflower served with quinoa and tons of veggies. All tossed with an irresistible maple tahini sauce. Serve this vegan and gluten-free recipe for a filling lunch or gourmet dinner. See Recipe

Ingredients

1 large sweet potato, chopped (1/2-1 inch pieces) 1 red onion, chopped 2 tbsp olive oil, divided 2 tsp garlic powder, divided 2 tsp paprika, divded (or smoked paprika) 2 tsp cumin, divided Salt and pepper 14 oz canned chickpeas, drained and rinsed 2 cups cauliflower, cut into florets 2 cups cooked quinoa (or other grain) 4 cups kale (or other green) 1/2 avocado, chopped 1 cup red cabbage, shredded See Recipe Now

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Step 1 Preheat the oven to 400 degrees. Toss the sweet potato and red onion with half of the olive oil, garlic powder, paprika, cumin, salt, and pepper. See Recipe

Step 2 Spread out in a single layer on a large baking sheet sprayed with cooking spray or brushed with olive oil or covered in parchment paper. See Recipe

Step 3 While the sweet potatoes are roasting, toss the chickpeas and cauliflower with the remaining olive oil and spices. See Recipe

Step 4 Bake the sweet potatoes and onions for 20 minutes. Remove from the oven and flip over. Push them to one side. Add the chickpeas and cauliflower to the opposite side of the pan. If you are using a small baking sheet, you may need to use two so they fit in a single layer. Return to the oven and roast for an additional 15-20 minutes until everything is tender and roasted. See Recipe

Step 5 While that cooks, make the maple tahini sauce. Also gently massage the kale if desired to soften it up. See Recipe

Step 6 To make bowls, add the quinoa, sweet potatoes, red onions, chickpeas, cauliflower, kale, red cabbage, and avocado. Drizzle with sauce and add any additional toppings. See Recipe

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