Buddha Bowl

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner, Main Course
Cuisine: American, Vegan, WFPB
Keyword: buddha bowl
Servings: 4
Calories: 415kcal

Ingredients

  • 2 14 oz cans cooked wild rice
  • 1 sweet potato large
  • 2 beet peeled and spiralized
  • 3 cups chopped kale
  • 1/2 head red cabbage shredded
  • 2 avocados sliced
  • 2 14 oz cans chickpeas rinsed and drained
  • 1 tbsp olive oil OPTIONAL
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 tsp salt

For the dressing:

  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic minced
  • 3 tbsp water
  • 1/4 tsp salt
  • 1/4 cup raw pumpkin seeds

Instructions

  • Preheat the oven to 200 degrees C (392 degrees F).
  • Toss the chickpeas with with olive oil, coriander, paprika, turmeric, and salt until evenly coated.
  • Spread the chickpeas in a single layer on a baking sheet and bake for 20-25 minutes.
  • Wrap sweet potatoes in a damp paper towel and microwave for 5-7 minutes, until close to being done. Let cool slightly to be able to cut into rounds.
  • In a non-stick skillet, cook the sweet potato slices until browned on both sides.
  • In a small bowl, whisk together the dressing ingredients. Set aside.
  • To assemble the bowls, divide wild rice, beets, sweet potatoes, chopped kale, shredded cabbage, avocados and chickpeas between 4 bowls. Drizzle with the dressing. Sprinkle with pumpkin seeds.

Nutrition

Calories: 415kcal | Carbohydrates: 37g | Protein: 11g | Fat: 29g | Saturated Fat: 4g | Sodium: 548mg | Potassium: 1360mg | Fiber: 13g | Sugar: 9g | Vitamin A: 11245IU | Vitamin C: 137mg | Calcium: 175mg | Iron: 4mg
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