Cook and Scale
Vegan Chickpea Buddha Bowl
2 servings · 45 min total
Roasted smoky chickpeas and sweet potato over fluffy quinoa and lemon-massaged kale, tied together with a creamy tahini dressing.
Ingredients
- 250 g chickpeas, drained
- 1 sweet potato, cubed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 150 g quinoa
- 100 g kale, shredded
- 3 tbsp tahini
- 1 lemon
- 2 tbsp fresh parsley, chopped
- salt to taste
- black pepper to taste
Contains: Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Roast chickpeas and sweet potato — Heat the oven to 200C. Toss the chickpeas and sweet potato with olive oil, smoked paprika, cumin, and salt, then roast for 25 minutes until crisp and tender.
- 2.
Simmer the quinoa — Meanwhile, rinse the quinoa and simmer in 300 ml water for 15 minutes until tender. Fluff and set aside.
- 3.
Whisk the tahini dressing — Whisk the tahini with the juice of the lemon and a splash of water to a pourable dressing. Massage the kale with a little of the dressing.
- 4.
Assemble the buddha bowls — Build the bowls with quinoa, dressed kale, and the roasted chickpeas and sweet potato. Drizzle with the remaining tahini dressing and finish with parsley and pepper.