Sweet Potato Buddha Bowl
A build-your-own bowl of roasted sweet potato, crisp chickpeas, shredded red cabbage, and sprouts over quinoa, finished with a tahini dressing.
Buddha bowls work best when each component is cooked and seasoned on its own before everything meets in the bowl. Roasting the sweet potato and chickpeas separately keeps both properly caramelized instead of steaming into mush. A generous drizzle of tahini dressing ties the whole bowl together at the end.
Ingredients
Method
Tap a number to mark a step donePeel and cube the sweet potato, toss with olive oil and salt, and spread it on a sheet pan.
Roast the sweet potato at 425F for 25 to 30 minutes, turning once, until tender and caramelized at the edges.
Rinse the quinoa, combine with 2 cups water and a pinch of salt in a saucepan, bring to a boil, then cover and simmer for 15 minutes.
Pat the chickpeas dry, toss with a little olive oil and salt, and roast on a separate sheet pan at 425F for 20 minutes, shaking once, until crisp.
Whisk together the tahini, lemon juice, minced garlic, maple syrup, and a few tablespoons of water until the dressing is smooth and pourable.
Thinly shred the red cabbage with a sharp knife while the sweet potato and chickpeas finish roasting in the oven.
Divide the cooked quinoa among bowls and arrange the roasted sweet potato, shredded cabbage, roasted chickpeas, and sprouts in sections over the top.
Drizzle each bowl generously with the tahini dressing and serve while the sweet potato and chickpeas are still warm.
Kitchen note
Roast the sweet potato and chickpeas on separate pans; crowding them together traps steam and keeps both from browning properly.
