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Rainbow Buddha Bowl

Roasted sweet potato, quinoa, kale, tahini.

A wide wooden bowl of grounding, colorful food. Cinnamon-roasted sweet potato, herby quinoa, garlicky kale, warm chickpeas, and a lemony tahini drizzle that ties it all together.

Prep

15 min

Cook

20 min

Serves

2

Level

Everyday

Total time · 35 min

meal-prepgluten-free
Rainbow Buddha Bowl

Method

How it comes together

  1. 1

    Roast sweet potato and chickpeas at 220°C / 425°F for 25 minutes with olive oil, salt, and a pinch of cinnamon.

  2. 2

    Whisk tahini, lemon, garlic, and 2–3 tbsp warm water into a pourable dressing.

  3. 3

    Build bowls: quinoa base, then kale, roasted sweet potato and chickpeas.

  4. 4

    Drizzle tahini across the top, scatter pomegranate, finish with cracked pepper.