Roasted Mediterranean Buddha Bowl
A vibrant, plant-based bowl featuring roasted chickpeas, quinoa, and a creamy tahini dressing.
Word Recipe Kitchen
Tested & verified by our culinary team
40 minsMedium1 servings
Nutrition per serving
510
Calories
18g
Protein
65g
Carbs
24g
Fat
Ingredients
- 1 cupCooked quinoa
- 1/2 cupCanned chickpeas
- 1/2 unitSweet potato, cubed
- 2 tbspTahini
- 1 tbspLemon juice
- 1 cupFresh kale
Instructions
- 1
Roast chickpeas and sweet potatoes at 400°F for 25 minutes.
- 2
Massage kale with a drop of olive oil.
- 3
Whisk tahini, lemon, and water for the dressing.
- 4
Assemble bowl with quinoa base and toppings.
- 5
Drizzle dressing over the top.
Nutrition Facts
Servings 1Serving Size 1
Amount Per Serving
Calories510
% Daily Value *
Total Fat 24g31%
Saturated Fat 7.2g36%
Trans Fat 0g
Cholesterol 25mg8%
Sodium 310mg13%
Total Carbohydrate 65g24%
Dietary Fiber 13g46%
Sugars 9.8g
Protein 18g36%
Vitamin A 4500 IUVitamin C 28 mgCalcium 45 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Roasted Mediterranean Buddha Bowl
- • This recipe packs well for meal prep — store in airtight containers.
- • Roll citrus on the counter before juicing to get more juice out.
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