Uncategorized Vegan Vegetarian

Vegan Cold Winter’s Night Tahini Buddha Bowl

With all of the overindulging I have done over the holidays, all I have been craving over the last few days is healthy, clean food. It’s that time of year when we need to get on the healthy wagon again. I couldn’t be happier to reset my body and nutrition. This delicious Buddha bowl is such a great starting point. It’s satisfying, filling, packed with flavor, and so clean. 

The beauty of Buddha bowls is that they’re adaptable. You can really add the veggies you like and customize. This particular Buddha bowl was comforting, tasty, and warm as-is, but would be delicious with broccoli, brussels sprouts, asparagus, beans, or even falafel. The tahini sauce is so delicious, so be sure to pour it on generously!



2 cups cooked quinoa

2 Tbsp. olive oil

1 large sweet potato, thinly sliced

1 tsp. cumin

1 tsp. cayenne

2 tsp. garlic powder

2 tsp. curry

2 tsp. turmeric

Salt and pepper

Red pepper flakes

4 large handfuls of kale, chopped

Tahini sauce

Chopped green onions for garnish


1 15 oz. can of chickpeas, rinsed

1 Tbsp. olive oil

2 tsp. garlic powder

1 tsp. cumin

1 tsp. cayenne

1 tsp. turmeric

Salt and pepper, red pepper flakes

Cook the quinoa according to package directions. Preheat oven to 425 degrees. 

On one baking sheet, combine all ingredients for the chickpeas. Spread the chickpeas out evenly and bake for about 15 minutes. Season with salt and pepper.

While the chickpeas are baking, mix together the sliced sweet potatoes, olive oil, and spices in a large bowl. Spread out on a large baking sheet and cook for 10 minutes. Flip over and cook about 10 more minutes, or until the sweet potatoes are soft and lightly browned. Massage kale with olive oil and add salt and pepper. Place kale on top of sweet potatoes and cook for about 2 minutes, or until wilted. 

In a small bowl, whisk together all of the ingredients for the tahini sauce and set aside. 

To assemble the bowls, place a large scoop of quinoa in the bowl. Top it with sweet potatoes, kale, chickpeas, and green onions. Drizzle with tahini sauce. Serve immediately.

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