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Nourishing Roasted Vegetable Vegan Buddha Bowl
Nourishing Roasted Vegetable Vegan Buddha Bowl
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20m
准备
30m
烹饪
2
份数
1.1K+
浏览量
easy
Lunch
Other
by Yumzy
A vibrant, wholesome grain bowl packed with crisp roasted sweet potatoes, crispy chickpeas, fresh greens, and a silky lemon-tahini dressing.
食材
- ✓240 ml cooked quinoa or brown rice
- ✓1 medium sweet potato
- ✓1 can (15 oz) chickpeas
- ✓480 ml fresh kale or baby spinach
- ✓15 ml olive oil
- ✓0.5 tsp ground cumin
- ✓0.5 tsp smoked paprika
- ✓0.3 tsp garlic powder
- ✓0.3 tsp salt
- ✓0.3 tsp black pepper
- ✓0.5 medium avocado
- ✓60 ml purple cabbage
- ✓30 ml tahini
- ✓15 ml fresh lemon juice
- ✓15 ml maple syrup
- ✓30 ml warm water
- ✓15 ml toasted sesame seeds
仔细检查食谱的准确性。
说明
1
Preheat your oven to 204 °C (200 °C) and line a large baking sheet with parchment paper.
💡
提示:Preheating ensures veggies roast evenly rather than steam.
2
Toss the cubed sweet potatoes and chickpeas with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper in a bowl until evenly coated.
3
Spread the sweet potatoes and chickpeas in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, flipping halfway through, until tender and golden brown.
💡
提示:Make sure chickpeas are very dry before tossing in oil for maximum crispness.
4
While the vegetables roast, whisk together the tahini, lemon juice, maple syrup, and warm water in a small bowl until smooth and pourable.
💡
提示:Add extra water one teaspoon at a time if the tahini thickens too much.
5
Assemble the bowls by dividing the warm cooked grain between two dish bowls. Top with roasted sweet potatoes, crispy chickpeas, leafy greens, shredded purple cabbage, and sliced avocado.
6
Drizzle the creamy tahini dressing generously over both bowls and sprinkle with toasted sesame seeds before serving.
📝厨师备注
Store components separately in airtight containers in the refrigerator for up to 4 days. Assemble fresh just before serving.
vegan
buddha
bowl
healthy
grain bowl
meal prep
tahini
vegan buddha bowl
healthy grain bowl
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