Mediterranean Vegan Buddha Bowls
A vibrant and nutritious vegan bowl featuring roasted sweet potatoes, quinoa tabouli, and creamy hummus, perfect for a wholesome meal.
Ingredients
Preparation
- 1 large sweet potato (chopped into 1-inch squares)
- 2 cloves garlic (smashed and minced)
- 0.5 tablespoon olive oil
- salt and pepper to taste salt and pepper
- 1 15-oz can garbanzo beans (drained, rinsed, de-cased)
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon tahini
- salt to taste salt
Instructions
- Prepare quinoa tabouli and refrigerate.
- Preheat oven to 400ºF (200ºC). Toss sweet potatoes with olive oil, garlic, salt, and pepper, then roast for 25-30 minutes.
- Blend chickpeas, lemon juice, tahini, and olive oil until smooth to make hummus.
- Remove sweet potatoes from oven. Assemble bowls with sweet potatoes, quinoa tabouli, and hummus. Serve and enjoy!
Notes
Feel free to add fresh herbs or vegetables for extra flavor and nutrition.