Winter Rainbow Buddha Bowl (Vegan)
Enjoy this colorful rainbow Buddha bowl on a cozy fall or winter night! Endlessly customizable and loaded with texture and flavor, this easy and healthy vegan dinner can be enjoyed by the whole family.
Ingredients
- 3 sweet potatoes peeled and cut into cubes (600 g)
- 1 cup cooked chickpeas drained (160 g)
- ½ teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon ginger powder
- ¼ teaspoon cayenne
- 4 kale leaves de-stemmed, roughly chopped
- 1 teaspoon apple cider vinegar
- 1 cup fresh spinach 30 g
- 3 cups red cabbage shredded (210 g)
- ⅔ cup quinoa uncooked (110 g)
- ½ orange peeled and cut into slices
- ½ cup lightly toasted walnuts 50 g
- Salt and pepper to taste
Tahini Dressing
- 1.5 tablespoons tahini
- 2 limes juice only
- 5 tablespoons water
- 1 teaspoon garlic powder
- 1 teaspoon maple syrup
- ½ teaspoon salt
Instructions
- Prepare quinoa according to package instructions. It will cook while you move on to the next steps. When finished, set aside.
- Preheat the oven to 350° F (175° C) and line two baking sheets with parchment paper.
- Onto the first one, add the chickpeas, sweet potatoes, and spices (cumin, turmeric, ginger, cayenne) and toss to coat evenly.
- Spread into a single layer and put into the oven for 25 minutes, tossing the chickpeas and sweet potato cubes halfway through.
- Put the chopped kale together with apple cider vinegar and a sprinkle of salt into a medium-sized bowl. Massage with clean hands for about a minute. Arrange in a single layer on your second baking sheet and put it into the oven.
- Roast the kale leaves for 10 minutes, then flip over and roast for 5 minutes more. Remove and set aside.
- In a small bowl, whisk together the ingredients for the tahini dressing until smooth. Adjust to taste preferences by adding more salt, maple, garlic powder, or lime juice.
- Finally, assemble the bowls by evenly dividing the quinoa, sweet potatoes, chickpeas, kale, red cabbage, and fresh spinach.
- Garnish with orange slices, walnuts, and kale chips. Then drizzle with tahini sauce and serve warm.
Notes
- You can use any dressing of your choice for this Buddha bowl.
- Instead of quinoa, you can use cooked rice, buckwheat, wheat berries, couscous or simply omit it.
- Find more swaps and ideas for add-ins in the article above!
Nutrition
Calories: 448kcal | Carbohydrates: 92g | Protein: 19g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 430mg | Fiber: 18g | Sugar: 26g