🥣 Chickpea & Avocado Buddha Bowl (Plant-Based Recipe)
This nourishing, colorful bowl is packed with protein, fiber, and flavor. Perfect for lunch or dinner, it's a feel-good meal that’s both satisfying and simple to make.
Ingredients
- 1 Cup cooked quinoa or brown rice
- 1 cup canned chickpeas (drained and rinsed)
- 1 avocado, sliced
- 1 cup roasted sweet potato (cubed)
- ½ cup shredded red cabbage
- ½ cup cherry tomatoes, halved
- ½ cup cucumber, sliced
- 2 tbsp pumpkin seeds (optional)
- A handful of baby spinach or kale
Instructions
- Roast the sweet potatoes:Preheat oven to 400°F (200°C). Toss cubed sweet potato with a drizzle of olive oil, salt, and pepper. Spread on a baking tray and roast for 20–25 minutes until tender and golden.
- Prepare the dressing:In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and warm water until smooth and creamy. Add more water if needed for consistency. Season with salt and pepper.
- Assemble the bowl:In a large bowl or plate, start with a base of quinoa or rice. Arrange chickpeas, roasted sweet potato, avocado slices, shredded cabbage, cucumber, tomatoes, and greens around the bowl.
- Drizzle & garnish:Pour the tahini dressing over the top and sprinkle with pumpkin seeds if using.
- Serve immediately or store ingredients separately for meal prep!
Notes
- Stock Your Pantry: Keep essentials like canned beans, grains, oats, nuts, and spices on hand.
- Start Small: Try doing “Meatless Mondays” or swapping out one meal a day.
- Focus on Flavor: Use herbs, spices, citrus, and sauces to build layers of flavor.
- Batch Cook: Make soups, stews, and grains in large portions to save time later.