Recipes › Lunch

• Lunch
• 45 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Vegan Buddha bowl

Roasted sweet potato, chickpeas, kale and quinoa with tahini.

Calories

760

Protein

23 g

Carbs

110 g

Fat

28 g

Per serving. Makes 2 servings.

Ingredients

• 400 g Sweet potato
• 240 g Chickpeas, canned, drained
• 1 tbsp Olive oil
• 1 tsp Smoked paprika
• 300 g Quinoa, cooked
• 100 g Kale
• 0.5 Avocado
• 2 servings Tahini lemon sauce

Contains: Sesame. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan). Peel the sweet potato and cut into 2 cm cubes. Pat the chickpeas dry.
2. Toss the sweet potato and chickpeas with the oil and smoked paprika on a large baking tray. Roast for 30 minutes, turning halfway, until the potato is tender and the chickpeas crisp.
3. Strip the kale from its stalks and shred it. Massage it with your hands for 1–2 minutes until it softens.
4. Warm the quinoa and slice the avocado.
5. Divide the quinoa between two bowls and arrange the sweet potato, chickpeas, kale and avocado on top. Drizzle with the tahini lemon sauce.

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