Roasted Vegetable Buddha Bowl
By: March 13, 2019

By: Xander

Buddha bowls are easy to whip up and make for a deeply satisfying dish. Get creative with your bowl, food should be tasty, colorful and fun. Get all your senses involved and really savor your meal!


Buddha Bowl Base

  • 2 Tbsp olive
  • 1/2 medium red onion, sliced in wedges
  • 2 large sweet potatoes ,halved
  • 1 bunch broccoli, smaller florets
  • A handful of shiitake mushrooms, sliced
  • 1 avocado, sliced
  • 2 big handfuls kale, stems removed
  • 1/4 tsp each salt + pepper


Chick Peas

  • 1 15-ounce can chickpeas , drained, rinsed + patted dry
  • 1 tsp cumin
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder
  • 1/4 tsp each salt + pepper
  • 1/2 tsp tsp oregano
  • 1/4 tsp turmeric


Tahini Sauce

  • 1/4 cup tahini
  • 1 Tbsp maple syrup
  • 1/2 medium lemon (juiced)
  • 2-4 Tbsp hot water (to thin)
  1. Preheat oven to 400 degrees, put sweet potatoes and onions onto a baking sheet and drizzle with a bit of olive oil. Place potatoes skin side down. Bake for 10 minutes, remove from oven and flip the sweet potatoes.
  2. Bring a pot of water to a boil and blanche the broccoli and kale for 30 seconds. Remove from water and drain well. Sauté in olive oil for a couple minutes.
  3. Sauté sliced shiitake mushrooms in oil for a few minutes.
  4. Add chickpeas to a mixing bowl and toss with seasonings.
  5. Heat a large skillet over medium heat. Once hot add 1 tbsp of olive oil. Add chickpeas and sauté, stirring freqquently. Once browned remove from heat and let sit. (NOTE. adjust heat as necessary. You want the chickpeas a nice golden brown. Cooking for 10 minutes over medium seems to do the trick).
  6. Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
  7. To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.



Inspired by:

Servings: 3
Main Ingredient: Sweet Potatoes, Chick Peas
Categories: vegan, vegetarian, gluten-free, dairy-free, lunch, main course,