Vegan Chickpea Buddha Bowls


Roasted Vegetables

1 medium Beet, diced into 1/4" pieces

1 medium Sweet Potato, peeled and diced into 1/4" pieces

2 Tbsp Extra Virgin Olive Oil

1/4 tsp Kosher Salt

For the Salad

4 cups Kale, massaged with a little Olive Oil until tender

1 cup Uncooked Quinoa, cooked and cooled

1 cup Turmeric Chickpeas

2 medium Oranges (blood orange or orange of choice), peeled and sliced

1 cup Pomegranate seeds, or fresh berries

1 Avocado, diced

1 cup Sprouts, or microgreens

1/2 cup Walnuts, coarsely chopped

For the Lemon Dressing

2 Tbsp Sesame Tahini

1 Tbsp Lemon Juice

1 Tbsp Water

pinch Lemon Zest

pinch Sea Salt, optional

For the Roasted Vegetables

Heat oven to 400, then toss Beets and Sweet Potato in Olive oil and sALT to lightly coat.

Place on baking sheet; bake 15 minutes, or until tender, then set aside to cool.

For the Salad

Add a little olive oil and salt to the kale and massage gently with your hands until kale starts to become tender.

Chop kale, ornage, avacado and walnuts, then portion out pomergranet, quinoa, turmeric chickpeas and sprouts.

(When prepping a buddha bowl in advance, store all ingredients separately until ready to use.)

For the Dressing

In a bowl, whisk together tahini, lemon juice, water, lemon zest and salt until combined, then adjust the consistency by adding more tahini or water.

To Serve

Divide ingredients across 4 bowls and drizzle with lemon tahini dressing, then serve immediately or store in airtight containers and refrigerate up to two days. (If serving later, wait to add dressing.) Enjoy!
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