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Vegan Buddha Bowl

This recipe has sweet potatoes, chickpeas, avocado dices as well as homemade tahini dressing.


  • 1 sweet potato cut into 1-inch portions
  • 3 Tbsps extra-virgin olive oil separated
  • 1/2 teaspoon salt separated
  • 1/2 teaspoon ground pepper divided
  • 2 Tbsps tahini
  • 2 Tbsps water
  • 1 Tbsp lemon juice
  • 1 little clove garlic minced
  • 2 cups cooked quinoa
  • 1 15- ounce could chickpeas washed
  • 1 firm ripe avocado diced
  • 1/4 cup sliced fresh cilantro or parsley


  • Preheat oven to 425° F
  • Throw sweet potato with one tbsp oil and 1/4 tsp each salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast, stirring as soon as, till tender, 15 to 18 minutes.
  • Whisk the staying lemon juice, garlic, two tbsps oil, tahini, water, with the 1/4 tsp each salt and pepper in a little dish.
  • Put the quinoa right into four bowls and add the avocado, chickpeas and also sweet potatos. Add tahini sauce and also parsley or cilantro.