My Go-To Buddha Bowl

Enchiladas and creamy pasta dishes are undeniably scrumptious - but unless they're leftover from dinner the night before, they're not making the lunch cut in this house. 

Most days, a mid-day meal for me looks like some rendition of this. And for a damn good reason. 

Buddha bowls, that is - whole-foods plant-based bowls packed with a variety of colorful goodness - are inherently well balanced. They're packed with fiber, protein, brightly pigmented vegetables and dark, leafy greens.

 

They're also quick to throw together, affordable, and if you really hit the jackpot - smothered in this creamy maple tahini sauce. 

Because the best topping for perfectly seasoned plant foods is more, perfectly seasoned plant foods.

 

Any questions?

Prep time: 5 miN

Cook time: 30 min

Total time: 35 min

Ingredients:

Makes 3 bowls

For the Roasted Vegetables

  • 1 Tbsp avocado oil

  • 1 red onion, sliced in wedges

  • 2 sweet potatoes, sliced in wedges

  • 1 bundle broccolini, sliced into florets

  • 2-3 large handfuls of kale (de-stemmed)

  • pinch of salt & pepper

  • 1 ripe avocado, sliced

For the Chickpeas

  • 1 Tbsp avocado oil

  • 1 15-oz can chickpeas (drained and rinsed)

  • 1 tsp cumin

  • 1/2 teaspoon chili powder

  • 1 tsp garlic powder

  • 1/2 tsp smoked paprika

  • 1/2 tsp turmeric

  • salt and pepper, to taste

For the Tahini Sauce

  • 1/3 cup Tahini (sesame seed paste/butter)

  • 1 Tbsp maple syrup

  • juice of 1/2 a lemon

  • water, to desired consistency

Directions:

Preheat oven to 400 degrees F and arrange sweet potatoes and onions on a bare baking sheet. Drizzle them with a bit of oil, making sure the flesh of the sweet potatoes are well coated.

Bake for 12 minutes, then remove from the oven, flip the sweet potatoes and onion wedges, and add the broccolini onto the tray. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.

Bake for another 10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 5-10 minutes then set aside.

While the vegetables are roasting, heat a large skillet over medium heat. Add the chickpeas to a mixing bowl and toss with the spices.

 

Once hot, add 1 Tbsp oil to the skillet, toss in the chickpeas and sauté, stirring frequently for about 10 minutes over medium heat. Once the chickpeas are browned and fragrant, remove from heat and set aside.

Prepare the sauce by adding the tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add water and mix until a pourable sauce is formed. Set aside.

To serve, divide the sweet potatoes & vegetables between 3 serving bowls and top with the chickpeas, avocado slices, and the maple tahini sauce.​ 

 

ENJOY!

This meal serves best when warm & fresh, but will save well in the fridge in an airtight container for 3 days or so​.

Hope you adore this hearty bowl as much as I do!

This delicious dish was adapted from one of my favorite recipes originally created by Dana over at Minimalist Baker.

 

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here:  

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