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High Protein Vegan Buddha Bowl with Creamy Tahini Sauce and Roasted Sweet Potatoes

Close-up of a vibrant buddha bowl featuring roasted sweet potatoes, chickpeas, quinoa, greens, avocado, and tahini dressing.
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Build a satisfying, high-protein vegan Buddha bowl featuring caramelized roasted sweet potatoes and a simple, creamy tahini dressing. This recipe is excellent for healthy meal preparation.

Ingredients

Scale
  • 1 cup dry quinoa
  • 2 cups water or vegetable broth
  • 2 large sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 teaspoon cumin
  • 4 cups mixed greens (spinach or kale)
  • 1 cup shredded red cabbage
  • 1 avocado, sliced
  • For the Tahini Sauce: 1/2 cup tahini
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons water (or more, to thin)
  • 1 clove garlic, minced
  • 1/4 teaspoon salt

Instructions

  1. Cook the quinoa: Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
  2. Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, and 1/2 teaspoon salt. Spread on a baking sheet and roast for 20 minutes.
  3. Roast the chickpeas: After the sweet potatoes have roasted for 10 minutes, add the rinsed chickpeas to the baking sheet. Sprinkle with cumin and toss lightly with the potatoes. Continue roasting for the remaining 10 minutes until potatoes are tender and chickpeas are slightly crisp.
  4. Prepare the tahini sauce: In a small bowl, whisk together tahini, lemon juice, minced garlic, and 1/4 teaspoon salt. Slowly whisk in water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
  5. Assemble the bowls: Divide the cooked quinoa among four bowls. Arrange the roasted sweet potatoes, roasted chickpeas, mixed greens, shredded red cabbage, and avocado slices on top of the quinoa base.
  6. Drizzle generously with the creamy tahini sauce before serving.

Notes

  • For meal prep, store the cooked quinoa, roasted vegetables, and dressing in separate airtight containers. Assemble just before eating to keep the greens fresh.
  • If you want a slightly sweeter potato, add a drizzle of maple syrup to the sweet potatoes before roasting.
  • This bowl is naturally gluten free and vegan, making it a great choice for many dietary needs.

Nutrition

Find it online: https://carlacooking.com/high-protein-vegan-buddha-bowl-tahini-sauce/