Vegan Buddha Bowls with Tahini Dressing - Aussie Sprouts

Vegan Buddha Bowls with Tahini Dressing

A beautiful looking bowl of goodness featuring spiced roasted sweet potatoes and chickpeas and an array of super healthy greens, topped with a creamy tahini dressing. 

Ingredients

  • 2 small sweet potatoes, peeled and cut into chunks
  • 1 tin chickpeas, rinsed and drained
  • 1 red onion, cut into wedges
  • 1 tbsp extra virgin olive oil
  • 1 tbsp ground cumin
  • Pinch of chilli powder
  • 1 bunch kale, ribs discarded and torn into small pieces
  • 3 cups cooked brown rice or quinoa (or a combination of both)
  • 1 punnet Aussie Sprouts Afalfa Sprouts
  • 4 radishes, finely sliced
  • 2 avocados, halved and sliced
  • 2 tbsp sesame seeds (white or black, or a mixture of both)
  • 1 lemon, cut into wedges, to serve

Tahini Dressing

  • ½ cup tahini
  • ¼ tsp garlic powder
  • 2 tbsp lemon juice
  • ⅓ cup water
  • Pinch of salt

Instructions

  1. Preheat oven to 200°C.
  2. Spread sweet potato, chickpeas and red onion over a large oven tray. Drizzle with oil and toss to coat. Sprinkle with cumin and chilli powder and season with salt and pepper. Roast for 15 minutes or until golden brown and cooked through.
  3. Meanwhile, heat a large frying pan over medium heat and sauté kale for 3-4 minutes until wilted.
  4. To make tahini dressing, whisk all ingredients in a small bowl until smooth. NB: the mixture may seize initially, but keep stirring and it will loosen. Add a little more water if required.
  5. Divide rice or quinoa between serving bowls, top with kale, sweet potato, chickpeas and onion, Aussie Sprouts Alfalfa Sprouts, radish and avocados. Sprinkle with sesame seeds and drizzle over tahini dressing. Serve with lemon wedges.

Vegan Buddha Bowls with Tahini Dressing

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Serves: 4
Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes

A beautiful looking bowl of goodness featuring spiced roasted sweet potatoes and chickpeas and an array of super healthy greens, topped with a creamy tahini dressing.

Ingredients

  • 2 small sweet potatoes, peeled and cut into chunks
  • 1 tin chickpeas, rinsed and drained
  • 1 red onion, cut into wedges
  • 1 tbsp extra virgin olive oil
  • 1 tbsp ground cumin
  • Pinch of chilli powder
  • 1 bunch kale, ribs discarded and torn into small pieces
  • 3 cups cooked brown rice or quinoa (or a combination of both)
  • 1 punnet Aussie Sprouts Alfalfa Sprouts
  • 4 radishes, finely sliced
  • 2 avocados, halved and sliced
  • 2 tbsp sesame seeds (white or black, or a mixture of both)
  • 1 lemon, cut into wedges, to serve
  • ---------- Tahini Dressing ----------
  • ½ cup tahini
  • ¼ tsp garlic powder
  • 2 tbsp lemon juice
  • ⅓ cup water
  • Pinch of salt

Instructions

1

Preheat oven to 200°C.

2

Spread sweet potato, chickpeas and red onion over a large oven tray. Drizzle with oil and toss to coat. Sprinkle with cumin and chilli powder and season with salt and pepper. Roast for 15 minutes or until golden brown and cooked through.

3

Meanwhile, heat a large frying pan over medium heat and sauté kale for 3-4 minutes until wilted.

4

To make tahini dressing, whisk all ingredients in a small bowl until smooth. NB: the mixture may seize initially, but keep stirring and it will loosen. Add a little more water if required.

5

Divide rice or quinoa between serving bowls, top with kale, sweet potato, chickpeas and onion, Aussie Sprouts Alfalfa Sprouts, radish and avocados. Sprinkle with sesame seeds and drizzle over tahini dressing. Serve with lemon wedges.

Nutrition

  • 862 Calories
  • 73.3g Carbohydrates
  • 48.4g Fat
  • 19.7g Fiber
  • 23.9g Protein
  • 7.8g Saturated fat
  • 383mg Sodium
  • 10.2g Sugar

You Might Also Like