19/08/2026
Famous Vegan Buddha Bowl Recipe
Ingredients:
* For the Base: 1 cup cooked quinoa or brown rice.
* For the Veggies: 1 head broccoli (florets), 2 sweet potatoes (cubed).
* For the Chickpeas: 1 can (15 oz) chickpeas (rinsed and drained), 1 tsp smoked paprika, ½ tsp cumin.
* For the Toppings: 1 avocado (halved and sliced), 1 cup kale (chopped), ½ cup shredded carrots, ¼ cup pickled red onions, pumpkin seeds, fresh cilantro.
* For the Tahini Drizzle: ¼ cup tahini, 2 tbsp lemon juice, 1 tbsp maple syrup, 2-3 tbsp water (to thin).
Instructions:
* Roast the Vegetables: Preheat oven to 400°F (200°C). Toss sweet potatoes with oil, salt, and pepper. Roast for 20-25 minutes until tender. Roast broccoli florets for 15-20 minutes until edges are crispy.
* Prepare the Chickpeas: While veggies roast, toss chickpeas with smoked paprika, cumin, and salt. Pan-fry in a little oil over medium heat for 5-7 minutes until lightly browned.
* Massage the Kale: Place kale in a bowl with a drizzle of oil and a pinch of salt. Massage with your hands for 1 minute until soft.
* Make the Dressing: Whisk all tahini drizzle ingredients until smooth and creamy.
* Assemble the Bowl: Build your bowl! Start with a base of quinoa. Top with roasted sweet potato, broccoli, seasoned chickpeas, massaged kale, carrots, and pickled onions. Place the avocado half on top.
* Garnish and Serve: Sprinkle with pumpkin seeds, cilantro, and sesame seeds (as seen in the image). Drizzle generously with the tahini dressing.
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