This nourishing Buddha bowl combines spiced roasted chickpeas and sweet potatoes with fresh greens, quinoa, and a creamy tahini dressing. It’s packed with protein, fiber, and flavor — perfect for lunch or a light dinner.
Ingredients
- 1 cup cooked quinoa
- 1 can chickpeas, drained and rinsed
- 1 sweet potato, cubed
- 1 tbsp olive oil
- ½ tsp cumin, paprika, and garlic powder
- 2 cups mixed greens
- 2 tbsp tahini
- 1 tbsp lemon juice
Instructions
- Preheat oven to 425°F (220°C).
- Toss chickpeas and sweet potato cubes with olive oil and spices; bake for 25 minutes.
- Whisk tahini and lemon juice with a little water to make dressing.
- Assemble bowl: quinoa base, top with greens, roasted items, and drizzle dressing.
Tips
Add avocado slices or roasted nuts for extra creaminess and crunch.
