This vegan Buddha bowl offers some of the best ingredients of this modern classic. A bountiful plant-based dish, this one is composed of roasted sweet potato, kale, tofu, chickpeas, quinoa, and avocado, pulled together by a maple-tahini dressing.
I was particularly drawn to the classic vegan Buddha bowl in the aptly titled Vegan Buddha Bowls by Cara Carin Cifelli.
Vegan Buddha bowls may have started as a trend, but it looks like they’re here to stay. And no wonder — they’re a fantastic way to get your protein, good carbs (usually whole grains) and veggies in one bowl with plenty of eye appeal. Here’s what Cara has to say about this recipe for the classic Buddha bowl:
“After years of being on Instagram, I can confidently say this is the OG Buddha bowl. I feel that it is the most classic combination, and with good reason: it’s easy to make and it’s a freakin’ mouth party!
Roasting the sweet potatoes brings out their sweetness, which pairs perfectly with the spiced garbanzo beans. The quinoa makes it extra filling and what would a Buddha bowl be without an avocado? Everything is married together with a delicious maple tahini drizzle.”
Reprinted with permission from Vegan Buddha Bowls by Cara Carin Cifelli, Page Street Publishing Co. © 2019. Photo credit: Jackie Sobon.
- 1⁄2 cup tahini
- 1/3 cup water
- 2 tablespoons pure maple syrup
- 2 cloves garlic, grated (preferred) or minced
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper
- 4 cups cubed (3⁄4-inch) sweet potato
- 1 tablespoon coconut oil
- 1 teaspoon garlic powder, divided
- 1⁄2 teaspoon ground cumin, divided
- 1⁄2 teaspoon smoked paprika, divided
- Salt and freshly ground black pepper
- 15-ounce can chickpeas, drained and rinsed
- 2 cups cooked quinoa
- 2 cups tightly packed chopped and steamed kale
- Fresh lemon juice
- Hemp seeds
- Sauce: In a small bowl, whisk together the tahini, water, maple syrup, garlic, lemon juice and salt and pepper to taste. Set aside.
- Preheat the oven to 450°F (230°C).
- Sweet potato and chickpeas: In a bowl, toss together the sweet potato, coconut oil, 1⁄2 teaspoon of the garlic powder and 1⁄4 teaspoon each of the cumin and smoked paprika. Season with salt and pepper to taste. Lay out in an even layer on a baking sheet, leaving some room on one side to add the garbanzo beans later on. Roast in the oven for 8 to 10 minutes, then remove from the oven.
- Add the chickpeas to the space you left for them and toss them with the remaining 1⁄2 teaspoon of garlic powder and remaining 1⁄4 teaspoon each of cumin and smoked paprika.
- Return the pan to the oven and roast for another 8 to 10 minutes, or until the sweet potatoes are fork-tender.
- Build your bowls by dividing the quinoa, kale, sweet potatoes and garbanzo beans between 2 serving bowls.
- Add the sauce to each bowl and garnish with avocado, lemon juice and hemp seeds. Serve immediately.
Vegan Buddha Bowls is available on Amazon* and wherever books are sold
More about Vegan Buddha Bowls by Cara Carin Cifelli
In her first cookbook, Vegan Buddha Bowls, Cara Carin Cifelli shares 62 creative bowl recipes that are healthy, simple, and will bring new flavor combinations into vegan and non-vegan kitchens alike.
“I’ve always had a love of eating food from a bowl because there is comfort element to the way it just holds everything together,” writes Cifelli in her introduction.
Divided into six chapters, Beautiful, Bountiful Buddha Bowls // Vibrant, Nourishing Salad Bowls // Comforting, Veggie-Rich Pasta Bowls // Easy, Plant-Powered Soups // Energizing Breakfast Bowls // and Simply Delicious Sides, Vegan Buddha Bowls has recipes that are great for every occasion and for all skill levels.
From decadent and protein-packed breakfasts like Chocolate Peanut Butter Smoothie Bowl and Caramelized Banana Smoothie Bowl, to creative side dishes such as Tropical Vegan Ceviche and Cilantro-Tahini Broccoli, VEGAN BUDDHA BOWLS enables readers to take full advantage of Cifelli’s original recipes, as well as get creative with nutritious vegan cooking themselves.
Cara Carin Cifelli is a holistic health coach and is the voice behind the podcast Love Your Bod Pod. She is also the creator of Cara’s Kitchen where she shares advice, recipes and help guides for eating disorders and nutritional, holistic living. She lives in Los Angeles, California.
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