Vegan Buddha Bowl with Tahini Dressing
This vibrant and nutritious vegan Buddha bowl features roasted sweet potatoes, crispy chickpeas, and fresh greens, all brought together with a creamy tahini dressing. It's a satisfying and wholesome meal perfect for lunch or a light dinner.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 811 kcal
Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
bowl
- 300 gsweet potato, peeled and diced into 1-inch (2.5 cm) cubes
- 400 gchickpea, canned, rinsed and drained
- 2 tbspolive oil
- 0.5 tsppaprika
- 0.5 tspcumin
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 4 cupmixed greens
- 0.5 pcscucumber, diced
- 1 cupcherry tomato, halved
dressing
- 3 tbsptahini
- 2 tbsplemon juice, freshly squeezed
- 2 tbspwater
- 1 clovegarlic, minced
- 1 tspmaple syrup
Equipment
large bowl · baking sheet · parchment paper · whisk · oven · small bowl
The method
Step by step
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
About 5 min
- 2
In a large bowl, combine the sweet potato, chickpeas, olive oil, paprika, cumin, salt, and black pepper. Toss well to coat everything evenly.
About 5 min
- 3
Spread the seasoned sweet potatoes and chickpeas in a single layer on the prepared baking sheet.
About 1 min
Cook’s note: Avoid overcrowding the pan to ensure even roasting and crispiness.
- 4
Roast for 20-25 minutes, or until the sweet potatoes are tender and lightly caramelized, and the chickpeas are slightly crispy. Flip them halfway through cooking.
About 25 min
- 5
While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, maple syrup, and a pinch of salt and pepper until smooth and creamy.
About 5 min
Cook’s note: Add more water, one teaspoon at a time, if the dressing is too thick.
- 6
Divide the mixed greens between two serving bowls.
About 1 min
- 7
Top the greens with the roasted sweet potatoes and chickpeas, diced cucumber, and halved cherry tomatoes.
About 2 min
- 8
Drizzle generously with the tahini dressing and serve immediately.
About 1 min
Per serving
Nutrition
- Calories
- 810.7kcal
- Protein
- 28.7g
- Carbs
- 108.7g
- Fat
- 32.4g
- Fibre
- 28.1g
- Sugar
- 25.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover components of the bowl (roasted vegetables, fresh greens, dressing) separately in airtight containers.
Reheat roasted sweet potatoes and chickpeas in a pan or microwave. Do not reheat greens or dressing.
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