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Wholesome New Year Detox Buddha Bowl

detox buddha bowl - featured image
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A budget-friendly, family-approved bowl featuring roasted sweet potatoes, crispy chickpeas, quinoa, kale, and a creamy tahini dressing. Perfect for a healthy reset after the holidays.

Ingredients

Scale
  • 2 medium sweet potatoes, cubed into 1-inch pieces
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup quinoa, rinsed
  • 3 cups kale, stems removed and chopped
  • 1 cup red cabbage, shredded
  • 1 large avocado, sliced
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • 2–3 tablespoons water (to thin dressing)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
  2. In a medium saucepan, combine 1 cup rinsed quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
  3. While quinoa cooks, cube sweet potatoes into 1-inch pieces. In a bowl, toss sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, and a pinch of salt. In another bowl, toss chickpeas with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, and a pinch of salt.
  4. Spread sweet potatoes and chickpeas on the prepared sheet pan in a single layer. Roast for 20-25 minutes, flipping halfway, until sweet potatoes are tender and chickpeas are golden and crispy.
  5. When sweet potatoes and chickpeas have about 5 minutes left, toss chopped kale with 1 tablespoon olive oil and a pinch of salt. Add to the sheet pan and roast for the final 5 minutes until edges are crispy but leaves are tender.
  6. While everything roasts, make the dressing: whisk together tahini, lemon juice, maple syrup, and a pinch of salt. Slowly add warm water, whisking until smooth and pourable. Adjust to taste.
  7. Assemble bowls: Divide quinoa among 4 bowls. Top with roasted sweet potatoes, chickpeas, kale, shredded red cabbage, and sliced avocado. Drizzle with tahini dressing.

Notes

Dry chickpeas thoroughly for maximum crispiness. Massage kale with olive oil to soften. Toast quinoa before cooking for extra flavor. Make dressing ahead and thin with warm water before serving. Store components separately for meal prep.

Nutrition

Keywords: buddha bowl, detox, healthy, budget-friendly, sweet potato, chickpea, quinoa, kale, tahini dressing, vegan, gluten-free

Find it online: https://dinadinnertable.com/wholesome-new-year-detox-buddha-bowl-easy-budget-friendly-meal/