Colourful, crunchy and deeply satisfying, this garden Buddha bowl piles roasted sweet potato, crispy chickpeas and fresh greens over fluffy quinoa, all tied together with a creamy tahini-lemon dressing. It is naturally vegan, meal-prep friendly and endlessly customisable.

Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 2 large bowls

Ingredients

  • 1 cup quinoa, rinsed
  • 1 large sweet potato, cut into cubes
  • 1 can (400 g) chickpeas, drained, rinsed and patted dry
  • 2 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • 2 big handfuls of kale or spinach
  • 1 avocado, sliced
  • 1/2 red cabbage, finely shredded
  • 2 tablespoons pumpkin seeds
  • 3 tablespoons tahini
  • Juice of 1 lemon
  • 1 tablespoon maple syrup
  • Salt and black pepper, to taste

Instructions

  1. Heat the oven to 200°C (400°F). Toss the sweet potato cubes and chickpeas with 1 tablespoon of olive oil, the smoked paprika, salt and pepper.
  2. Spread on a lined baking tray and roast for 20 to 25 minutes, turning halfway, until the sweet potato is tender and the chickpeas are crisp.
  3. Meanwhile, cook the quinoa in salted water according to the packet instructions, then fluff with a fork.
  4. Whisk the tahini, lemon juice, maple syrup and 3 to 4 tablespoons of warm water into a pourable dressing. Season with salt and pepper.
  5. Massage the kale with the remaining olive oil and a pinch of salt until softened, or simply use fresh spinach.
  6. Build your bowls: quinoa on the bottom, then arrange the roasted sweet potato, chickpeas, greens, red cabbage and avocado in colourful sections.
  7. Drizzle generously with tahini dressing, scatter over the pumpkin seeds and serve. Keeps well in the fridge for up to 3 days — store the dressing separately.

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