These Buddha Bowls are crave worthy for sure! In particular, the lemon tahini dressing will have you wishing their was more! So make sure to make a bunch! I brought one of these to a friend for lunch one day and she immediately asked me for the recipe, so that’s how you know it’s good!
You can watch me make this and more budget friendly meal prep in this Youtube video.
And for more high protein high veggie dishes check out these videos:
MORE CHEAP AND HEALTHY RECIPES TO TRY
- Magic Cobb Salad With Chicken
- Healthy Big Mac Bowls
- $2 a Serving and Less than 450 Calories! (Yes! Really!)
Beautiful Buddha Bowls
- Total Time: 1 hour
- Yield: 5 1x
Description
These bowls are so fresh and a great make ahead lunch! They are full of healthy foods and flavor!
Ingredients
- 1 cups quinoa
- 2 sweet potatoes
- 1 red onion
- 1 head of kale
- 1 avocado
- 1 can of chickpeas (drained)
- 3 tablespoons olive oil (divided)
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
Dressing:
- 1 lemon
- 1/4 cup tahini
- 1 tablespoons maple syrup
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon dijon mustard
- 1 1/2 teaspoons minced garlic
- 1/8 cup water
Get Recipe Ingredients
Instructions
- Prepare quinoa according to package instructions.
- Peel and slice sweet potatoes into bite sized pieces and slice the onion into bite sized pieces.
- Toss the sweet potato and onion in 2/3 of the olive oil and sprinkle with half the cumin, paprika, salt and garlic powder.
- Place the sweet potatoes and onions on a lined baking sheet and bake for 30 minutes.
- Remove the stems from the kale and chop well.
- Mix the chickpeas with remaining oil and spices and sauté in a pan over medium heat for about 5 minutes, stirring frequently.
- Remove the chickpeas from the pan. Add the kale to the hot pan and sauté until slightly wilted.
- Slice the avocados.
- Prepare the dressing by adding all ingredients to a mason jar or dressing bottle. Shake extremely well. This requires elbow grease to get the dressing to mix properly. Add more water, if needed.
- Divid the quinoa, cooked potatoes, chickpeas, kale, and avocado evenly in containers. Top with the dressing and store up to 5 days in the refrigerator.
- Prep Time: 30
- Cook Time: 30
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