Vegan Buddha Bowl with Sweet Potato, Broccoli and Chickpeas

Are you looking for a delicious and nutritious vegan meal that is packed with flavors and textures? Look no further than this Vegan Buddha Bowl with Sweet Potato, Broccoli, and Chickpeas! This vibrant bowl is not only visually appealing but also offers a wide array of nutrients that are necessary for a well-balanced diet. Plus, it’s incredibly easy to make and can be customized to suit your taste preferences. Let’s dive in and discover how to create this satisfying and healthy vegan Buddha bowl.

The Power of Buddha Bowls

Buddha bowls, also known as macro bowls or hippie bowls, have become increasingly popular in recent years for good reason.

These bowls typically consist of various plant-based ingredients, such as grains, legumes, vegetables, and leafy greens, combined to create a well-rounded meal. Buddha bowls are not only visually appealing but also allow you to incorporate a wide range of nutrients into a single dish, making them an excellent choice for vegans and anyone looking to increase their intake of plant-based foods.

Ingredients

Before we jump into the recipe, let’s gather the necessary ingredients:.

1 large sweet potato
1 head of broccoli
1 can of chickpeas, drained and rinsed
2 cups of cooked quinoa
1 tablespoon of olive oil
1 teaspoon of paprika
1 teaspoon of cumin
1/2 teaspoon of turmeric
Salt and pepper to taste
For the dressing:
3 tablespoons of tahini
2 tablespoons of lemon juice
1 tablespoon of maple syrup
Water (to adjust the consistency)

Instructions

Step 1: Preparing the Sweet Potato, Broccoli, and Chickpeas

Start by preheating your oven to 400°F (200°C).

Peel the sweet potato and cut it into small cubes. Rinse the chickpeas under cold water and pat them dry with a paper towel. Break the head of broccoli into small florets.

In a large mixing bowl, combine the sweet potato cubes, chickpeas, broccoli florets, olive oil, paprika, cumin, turmeric, salt, and pepper. Toss everything together until the vegetables and chickpeas are evenly coated with the spices and oil.

Spread the seasoned sweet potato, chickpeas, and broccoli on a baking sheet lined with parchment paper. Make sure they are evenly distributed to ensure even cooking.

Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the sweet potato is tender and the chickpeas and broccoli are crispy.

Step 2: Cooking the Quinoa

While the vegetables and chickpeas are roasting, it’s time to cook the quinoa.

Rinse the quinoa under cold water to remove any bitterness. In a medium-sized saucepan, combine the rinsed quinoa with 4 cups of water and a pinch of salt.

Bring the quinoa to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes or until all the water has been absorbed and the quinoa is cooked through.

Once the quinoa is cooked, fluff it with a fork and set it aside.

Step 3: Preparing the Dressing

In a small bowl, whisk together the tahini, lemon juice, maple syrup, and a pinch of salt. Add water gradually while whisking until the dressing reaches your desired consistency. Set the dressing aside for later use.

Step 4: Assembling the Vegan Buddha Bowl

Now that all the components are ready, it’s time to assemble your vegan Buddha bowl!.

Divide the cooked quinoa into four serving bowls. Top each bowl with a generous amount of the roasted sweet potato, chickpeas, and broccoli mixture. Drizzle the tahini dressing over the bowls.

Feel free to get creative and add any extra toppings you love, such as avocado slices, cherry tomatoes, or fresh herbs.

Enjoy Your Vegan Buddha Bowl!

Now that your Vegan Buddha Bowl with Sweet Potato, Broccoli, and Chickpeas is ready to be devoured, take a moment to appreciate the vibrant colors and textures before digging in.

These bowls not only provide you with a wide range of nutrients but also ensure a satisfying and delicious meal. Enjoy!.