Vegan Buddha Bowl
Ingredients
- 1 medium sweet potato, peeled if desired, cut into 1-inch chunks
- 3 Tbsp extra-virgin olive oil, divided
- ½ tsp salt, divided
- ½ tsp ground pepper, divided
- 2 Tbsp tahini
- 2 Tbsp water
- 1 Tbsp lemon juice
- 1 small clove garlic, minced
- 2 cups cooked quinoa (about ½ cup uncooked)
- 1 (15-oz) can chickpeas, rinsed
- 1 firm ripe avocado, diced
- ¼ cup chopped fresh cilantro or parsley
Instructions
- Preheat oven to 425°F.
- Toss sweet potato with 1 Tbsp oil and ¼ tsp each salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast, stirring once, until tender, 15 to 18 minutes.
- Meanwhile, whisk the remaining 2 Tbsp oil, tahini, water, lemon juice, garlic and the remaining ¼ tsp each salt and pepper in a small bowl.
- 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.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
