Buddha Bowl Recipe
This Buddha bowl recipe is full of healthy plant-based ingredients and works great for meal prep! Customize it using your favorite veggies and don't forget to drizzle with the delicious tahini sauce.
Servings: 4
Calories: 496kcal
Ingredients
Chickpea Buddha Bowls
- ¾ cup uncooked quinoa
- 2 large carrots (peeled & chopped)
- 1 red onion (chopped into 1 inch pieces)
- 2 cups brussels sprouts ( outer leaves removed and cut in half)
- 2 tablespoons olive oil
- salt & pepper
- 19 oz can of chickpeas (drained; 15 or 19 oz can)
Tahini Dressing
- 2 tablespoons tahini
- 2 tablespoons water
- 2 teaspoons maple syrup
- 2 teaspoons lemon juice
- salt
Instructions
- Cook quinoa according to package directions. Portion out into four 2-cup capacity storage containers and allow to cool.
- Heat oven to 425°F. Line a baking sheet with parchment and set aside.
- Toss carrots, onion, brussels sprouts in olive oil and season with salt & pepper.
- Spread out on the baking sheet and bake in the oven for 15-20 minutes, stirring halfway through, or until veggies are soft.
- While veggies are baking, shake together all tahini dressing ingredients.
- Between the four meal prep containers, portion out the chickpeas, veggies, and tahini sauce (you can drizzle right away or add it to a condiment container to add fresh).
Storage
- Store in the fridge for up to 4 days. Reheat until steaming hot, or enjoy cold.
Video
Nutrition
Serving: 1bowl | Calories: 496kcal | Carbohydrates: 70g | Protein: 19g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 47mg | Potassium: 914mg | Fiber: 15g | Sugar: 12g | Vitamin A: 5465IU | Vitamin C: 44.3mg | Calcium: 130mg | Iron: 6.4mg