Buddha Bowl

This vegan buddha bowl combines quinoa, fresh veggies, roasted sweet potatoes, crispy chickpeas, and roasted sunflower seeds all topped with a delicious garlic tahini dressing.


Place sweet potatoes, oil, salt and pepper in a large bowl and toss to combine. Pour sweet potatoes onto parchment lined baking sheet.

1. Prep Sweet Potatoes

Toss chickpeas with olive oil, chili powder, garlic powder, onion powder, salt and pepper. Add to baking sheet and roast.

2. Add Chickpeas      + Roast

Cook quinoa in vegetable broth.

3. Cook Quinoa

Blend together tahini, apple cider vinegar, lemon juice, aminos/coconut aminos/tamari/soy sauce, nutritional yeast and garlic.

4. Make Dressing

Build bowls with quinoa, spinach, sweet potatoes, chickpeas, cucumber, cabbage and sunflower seeds. Top with dressing and avocado.

5. Assemble Bowls

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