Vegan Buddha Bowl
Nutrition per serving
Calories | 554 kcal |
Protein | 19.7 g |
Carbs | 94.5 g |
Fats | 11.8 g |
Saturated Fat | 1.5 g |
Monounsaturated Fat | 3.7 g |
Polyunsaturated Fat | 5.5 g |
Sugars | 13 g |
Fiber | 17.3 g |
Sodium | 282 mg |
Ingredients
Quinoa | |
Sweet Potato | |
Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
Cherry Tomatoes | |
Romaine Lettuce | |
Tahini | |
Lemon Juice |
1. Cut the sweet potato into chunks, then add to a saucepan of water and boil for 20 minutes.
2. Cook the quinoa according to packet instructions.
3. Dice the tomatoes and drain/rinse the chickpeas.
4. Mix together the tahini, lemon juice and a pinch of salt and pepper.
5. Place the quinoa in a bowl and top with the chickpeas, pumpkin seeds, tomatoes, lettuce and sweet potato. Drizzle over the tahini dressing.