Vegan Buddha Bowl
Standard · 45 min · Serves 2 · American
Dietary: vegetarian, vegan, pescatarian, gluten-free, dairy-free, nut-free
Massaged kale and quinoa topped with cumin-roasted sweet potato, crunchy roasted chickpeas and avocado, drizzled with a maple-lemon tahini dressing.
Ingredients
For 2 servings
Sweet potato & chickpeas
- 1 sweet potato, peeled and cut into 1.25 cm (½ inch) cubes
- 1 can chickpea, rinsed and drained
- 2 tbsp olive oil
- 0.5 tsp cumin, ground
- 0.5 tsp salt, plus more for the kale
- 0.5 tsp black pepper
Quinoa
- 60 g quinoa, rinsed (about ⅓ cup; 1 cup cooked)
Kale
- 225 g kale, stems removed, leaves chopped (about 6 cups)
- 1 tbsp olive oil
Dressing
- 2 tbsp tahini, stirred well
- 1 lemon, juiced (about 2 tbsp)
- 1 tbsp maple syrup
- 2 tbsp water
To serve
- 0.5 avocado, pitted, peeled and sliced
Steps
- Heat the oven to 220°C (425°F) and line a large baking sheet with parchment.
Sweet potato & chickpeas
- Put the sweet potato on one side of the sheet and the chickpeas on the other. Drizzle a tablespoon of the oil over each, sprinkle both with the cumin, salt and pepper, and toss each pile separately to coat. Spread them out so the pieces aren't touching; crowded, they steam instead of browning.
- Roast for 30 to 35 minutes, tossing halfway, until the sweet potato is tender and browned at the edges and the chickpeas are golden and crunchy.
Quinoa
- While the tray roasts, bring a small pot of salted water to a boil, add the quinoa and simmer for 12 to 15 minutes, until the grains are tender and each has a little white tail. Drain well in a fine sieve, return to the pot, cover and leave for 5 minutes, then fluff with a fork.
Kale
- Put the kale in a large bowl, drizzle with the remaining tablespoon of oil and sprinkle with a little salt. Squeeze and rub it with your hands for 1 to 2 minutes, until it darkens, shrinks and feels tender rather than tough.
Dressing
- Shake or whisk the tahini, lemon juice, maple syrup and water together in a small jar until smooth and creamy. If it's too thick to drizzle, add a little more water.
To serve
- Divide the kale between two wide bowls and top with the quinoa. When the tray is done, divide the sweet potato and chickpeas over the top, add the avocado, and drizzle with the dressing. Serve warm.
- Leftovers keep in an airtight container in the fridge for 3 to 4 days. To get ahead, the dressing keeps for a week, the quinoa can be cooked 3 to 4 days ahead, and the sweet potato and chickpeas roasted up to 3 days ahead; slice the avocado fresh.