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
- 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.
- 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.
- Meanwhile, cook the quinoa in salted water according to the packet instructions, then fluff with a fork.
- Whisk the tahini, lemon juice, maple syrup and 3 to 4 tablespoons of warm water into a pourable dressing. Season with salt and pepper.
- Massage the kale with the remaining olive oil and a pinch of salt until softened, or simply use fresh spinach.
- Build your bowls: quinoa on the bottom, then arrange the roasted sweet potato, chickpeas, greens, red cabbage and avocado in colourful sections.
- 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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