Vegan Chickpea & Quinoa Buddha Bowl

Name: Vegan Chickpea & Quinoa Buddha Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Deutsch
Ingredients: 1 can (15 oz) chickpeas, rinsed and dried; 1 tbsp olive oil; 1 tsp smoked paprika; 1 cup quinoa, uncooked; 1 large sweet potato, diced; 2 cups kale, massaged; 1 avocado, sliced; 1/4 cup tahini; 3 tbsp lemon juice; 2 tbsp water

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Packed with color, texture, and complete plant-based protein, this Vegan Chickpea Buddha Bowl is a nutrient powerhouse that's as satisfying as it is beautiful. Crispy, paprika-roasted chickpeas provide a hearty crunch alongside fluffy lemon-herb quinoa. The bowl is loaded with an array of fresh and roasted vegetables like sweet potato, kale, and cherry tomatoes, finished with creamy avocado slices. A simple yet luxurious tahini-lemon dressing ties all the components together with its rich, nutty flavor. This bowl is perfect for healthy lunch meal prep, as each component can be made ahead and assembled quickly. It's a versatile, vegan recipe that aligns perfectly with current trends for wholesome, Instagrammable, and fuel-filled meals.

speichern

A colorful vegan buddha bowl with quinoa, roasted chickpeas, sweet potato, kale, and avocado

Prep Time20 min

Cook Time25 min

Servings2 servings

Equipment

Baking sheetSaucepanSmall bowl for dressing

Instructions

1
Preheat oven to 400°F (200°C). Toss chickpeas and sweet potato with olive oil, paprika, salt, and pepper. Roast for 20-25 minutes until crispy and tender.
2
Cook quinoa according to package directions. Fluff with a fork and stir in a squeeze of lemon juice.
3
Massage kale with a tiny bit of olive oil to soften.
4
Whisk tahini, lemon juice, water, and salt to make a smooth dressing. Add more water if too thick.
5
Assemble bowls: divide quinoa, roasted chickpeas, sweet potato, kale, and avocado between two bowls. Drizzle generously with tahini dressing.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.