Harvest Buddha Bowl
Roasted sweet potato, crispy chickpeas, and creamy avocado over fluffy quinoa, drizzled with lemon tahini. The kind of easy vegan dinner that makes Wednesdays the best day of the week.
25 min
420 cal
2 servings
Ingredients
- 1 sweet potato, cubed & roasted
- 1 can chickpeas, drained & spiced
- 1 ripe avocado, sliced
- 1 cup cooked quinoa
- Handful of greens & fresh herbs
- Tahini + lemon + garlic dressing
Method
- 1Roast the cubed sweet potato at 220°C for 20 minutes, until tender and caramelised.
- 2Toss the drained chickpeas with paprika and olive oil, then crisp them in a hot pan or alongside the potato.
- 3Whisk tahini with lemon juice, crushed garlic and a splash of water into a pourable dressing.
- 4Build the bowl over quinoa with greens, avocado and herbs, then drizzle generously with dressing.