Quinoa Sweet Potato Bowl
These easy, high-protein quinoa sweet potato Buddha bowls are loaded with roasted sweet potatoes, crispy chickpeas, charred broccoli, fresh kale, and a homemade creamy tahini dressing. They make for the perfect vegan, healthy weeknight dinner and meal prep!
Ingredients
The Bowls:
- 2 medium sweet potatoes, cut into small bite-sized cubes
- 1 cup dry quinoa, regular or tri-colored
- 1 medium head of broccoli, cut into florets
- 2 tablespoon extra virgin olive oil or avocado oil
- 1 15 oz can unsalted chickpeas, drained, rinsed, and dried
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 6 - 8 cups kale, about 12-14 large kale leaves, stems removed and chopped
- 1 large lemon
- 1 cup shredded red cabbage
- 2 - 3 large oranges, peeled and sliced
- Salt and black pepper, to taste
- 2 tablespoon sesame seeds or hemp seeds
- 1 - 2 avocados, sliced
- Optional: microgreens
The Tahini Dressing:
- ¼ cup runny tahini
- 2 tablespoon lemon juice
- 1 tablespoon real maple syrup
- 2 teaspoon Dijon mustard
- 3-4 tablespoon water
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, toss the cubed sweet potatoes and broccoli with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly across two-thirds of the baking sheet, ensuring they don't overlap.
- In the same bowl, toss the chickpeas with 1 tablespoon of olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread them across the remaining third of the lined baking tray.
- Roast for 20-30 minutes, or until the vegetables are browned and crisp, and cooked to your preference.
- Meanwhile, cook the quinoa according to the package instructions.
- While the vegetables roast, prepare the dressing by whisking together all the ingredients. Adjust the consistency with water to your liking. Set aside.
- In a large mixing bowl, combine the kale leaves with the juice from 1 lemon and half of the tahini dressing. Massage the kale leaves with your hands or tongs until they soften and wilt, reducing in size by about half.
- To assemble the bowls, start with a base of massaged kale and top it with roasted sweet potatoes, broccoli, chickpeas, quinoa, shredded red cabbage, orange slices, avocado, microgreens (if using), and sesame seeds.
- Drizzle the remaining tahini dressing over the assembled bowls. Serve and enjoy!
Notes
Storing: For best results, store the chickpeas separately in an airtight container to keep them crispy. The massaged kale can also be stored until ready to assemble. Make sure to refrigerate all ingredients and add the dressing just before serving.
Massage Kale: This is my #1 tip, and it makes a huge difference. Massage kale with lemon juice to soften and enhance flavor.
Extra Protein: You can add crispy tofu, grilled chicken, beef, or shrimp for extra protein.
Sweet Potatoes Substitute: Substitute with Japanese sweet potatoes, butternut squash, or carrots for a similar sweetness and texture.
Broccoli Substitute: Use cauliflower or Brussels sprouts for a different but equally nutritious option.
Chickpeas Substitute: Swap with white beans for a different type of legume protein.
Kale Substitute: Substitute with spinach or Swiss chard for a milder leafy green.
Tahini Substitute: Replace with almond butter or peanut butter for a different nutty flavor. You will need to add more water since these nut butters are not as “smooth.”
Maple Syrup Substitute: Use honey or agave syrup for a similar sweetness.
Nutrition
Calories: 472kcal | Carbohydrates: 58g | Protein: 15g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 575mg | Potassium: 1589mg | Fiber: 16g | Sugar: 15g | Vitamin A: 20717IU | Vitamin C: 254mg | Calcium: 280mg | Iron: 4mg
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