Vegan Buddha Bowl

There’s so much to love here—sweet potatoes, protein-packed chickpeas, avo, creamy tahini dressing.

This easy grain bowl has so much to love—sweet potatoes, protein-packed chickpeas, creamy avocado and homemade tahini dressing. Make the full recipe on the weekend and pack into individual serving containers for ready-to-go lunches for work all week.

Ingredients

  • 1 medium sweet potato, peeled if desired, cut into 1-inch chunks
  • 3 tablespoons extra-virgin olive oil, divided

    ½ teaspoon salt, divided

  • ½ teaspoon ground pepper, divided
  • 2 tablespoons tahini
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 small clove garlic, minced
  • 2 cups cooked quinoa
  • 1 15-ounce can chickpeas, rinsed
  • 1 firm ripe avocado, diced
  • ¼ cup chopped fresh cilantro or parsley

Preparation

  1. Preheat oven to 425°F.
  2. Toss sweet potato with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast, stirring once, until tender, 15 to 18 minutes.
  3. Meanwhile, whisk the remaining 2 tablespoons oil, tahini, water, lemon juice, garlic and the remaining ¼ teaspoon each salt and pepper in a small bowl.
  4. To serve, divide quinoa among 4 bowls. Top with equal amounts of sweet potato, chickpeas and avocado. Drizzle with the tahini sauce. Sprinkle with parsley (or cilantro).  
  5. Serving size: 1½ cups by eatingwell