Sweet Potato Buddha Bowl

5 from 6 votes

These beautiful buddha bowls feature perfectly roasted sweet potato, creamy avocado, red cabbage, lentils, broccoli, crispy chickpeas and lemon tahini sauce. They're full of flavour, packed with nutrition and can be customized as needed depending on what you have on hand.

Prep Time10

Cook Time40

Total Time50

Course: Main Dish

Cuisine: Amercian

Diet: Vegan

Servings: bowls

Author: Deryn Macey

Ingredients

For the Bowls

3 medium sweet potatoes halved lengthwise
15 oz can chickpeas
2 tsp olive oil divided
salt and pepper
1 cup brown lentils
2 cups chopped broccoli
1/2 small red cabbage thinly sliced
2 tbsp white vinegar, red wine vinegar or apple cider vinegar
1 tsp cane sugar
1/2 tsp salt
1 avocado

For the Lemon Tahini Sauce

5 tbsp tahini
3 tbsp lemon juice
3 tbsp water, or more as needed to adjust thickness
1 tbsp maple syrup
1 clove garlic or 1 tsp garlic powder if not blending
salt and pepper

Instructions

Preheat the oven to 400F.
Cut the sweet potatoes in half lengthwise and place on a baking sheet. Drizzle with 1 tsp of the olive oil and rub over the flesh and season with salt and pepper. Flip them so the cut side is facing down. Roast until tender, caramelized around the edges and easily pierced with a fork, about 25-30 minutes depending on size. Once cooked, cut into chunks.
Drain and rinse the chickpeas and blot with a dish cloth to dry. Place on a second baking sheet, add the other 1 tsp oil and season with salt and pepper. Shake the pan to coat then add to oven. Roast 25-30 minutes until browned and crisp.
Add the lentils to a medium saucepan with 3 cups of water. Bring to a boil, cover, reduce the heat and cook for 17-22 minutes until tender but not mushy. Strain off any excess water.
Add the thinly sliced red cabbage to a large bowl with the vinegar, salt and sugar. Massage briefly with your hands to soften. Set aside.
Steam the broccoli for 4-5 minutes until cooked al dente. It should be tender but still bright green, avoid overcooking.
Add all the tahini sauce ingredients to a small blender or mini food processor. Blend until very smooth. Season with salt and pepper. Assess the thickness and add more water as needed to adjust the consistency. If you're not using a blender, use 1 tsp garlic powder instead of whole garlic and whisk together in any bowl or container.
Assemble the bowls starting with a handful of spinach in each. Divide the cooked lentils, broccoli, sweet potato chunks, cabbage and chickpeas between each bowl. Top with lemon tahini sauce and 1/4 of the avocado.

Video

Notes

Bowls can be stored in the fridge in an airtight container for 2-3 days without the avocado. Suggested to keep the tahini dressing separate until serving. Leftover bowls can be enjoyed cold or reheated before adding the sauce and avocado.

Nutrition