Buddha Bowl

5 from 1 vote

Packed with nutrients and bursting with flavor, this Buddha Bowl features fluffy quinoa, seasoned roasted veggies, crunchy chickpeas, and a mouthwatering dressing.

Prep Time30

Cook Time30

Total Time1

Course: Dinner

Cuisine: American

Keyword: Buddha Bowl

Servings: servings

Author: Chelsea Lords

Cost: $10.92

Equipment

Medium pot
Sheet pan (15" x 10")

Ingredients

Buddha Bowls

2 medium sweet potatoes peeled, cubed to 1/2-inch pieces (3 cups)
1 large red onion thinly sliced (2 cups)
1 red pepper cut to 1-inch cubes
3 tablespoons olive oil divided
1/2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
Salt and pepper
1 (15-ounce) can chickpeas drained and rinsed

For Serving

1 batch cooked quinoa
1 large avocado optional
1 bunch kale optional, see note 1

Lemon Dressing

1 large lemon
1/4 cup red wine vinegar
2 tablespoons Dijon-style mustard
1/2 teaspoon garlic powder
1/2 cup olive oil
1 tablespoon honey

US - Metric

Instructions

Cook quinoa according to package instructions or by using the linked method in the ingredients list.
Preheat oven to 400°F (200°C). Place the cubed sweet potatoes, sliced onion, and red pepper on a 26x18-inch sheet pan. Drizzle with 2 tablespoons olive oil, then sprinkle with chili powder, cumin, garlic powder, salt, and pepper (I use 1 teaspoon salt and 3/4 teaspoon pepper). Toss well, spread out evenly, and roast for 20 minutes.
Remove tray from the oven. Add remaining 1 tablespoon oil and the chickpeas. Toss well, ensuring everything is spaced evenly. Roast for another 15–20 minutes, or until the sweet potatoes are fork-tender. Adjust seasonings as needed.
Meanwhile, zest a lemon to get 1/2 teaspoon zest and 3 tablespoons juice. Add to a wide-mouth jar with remaining dressing ingredients. Season with salt and pepper (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Secure the lid and shake well until smooth.
Divide cooked quinoa among 4 bowls. Top evenly with the roasted vegetables mix. If using, add sliced avocado and prepared kale (see note 1). Drizzle the dressing over the bowls, adjusting to your preference. You may have leftover dressing. Enjoy promptly!

Video

Notes

Note 1: Chop kale into small pieces and rinse under cold water. Thoroughly dry using a salad spinner. Drizzle 1 tablespoon of the dressing over the kale and massage it with your hands for about 1 minute to soften. Let it marinate for 10 minutes before adding it to the bowls.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate and shake it up then add just before serving.

Nutrition