Vegan Buddha Bowl

For the base

  • 2 cups cooked quinoa
  • 1 head kale stems removed
  • 1 avocado sliced
  • 1 large red onion sliced
  • ½ cup red cabbage sliced
  • 3 tbsp Kevala Organic Sesame Tahini

For the chickpeas

For the sweet potatoes


  1. Preheat the oven to 425°F.
  2. Wash and peel your sweet potatoes and cut into large chunks, add to a bowl and drizzle with olive oil and seasonings, add to a baking sheet lined with parchment paper, add the red onion slices too. Roast for about 25-30 minutes or until the edges of the potatoes are golden brown.
  3. Heat a skillet over medium heat, at the same time, add the drained chickpeas to a mixing bowl and toss with the seasonings. Once the skillet is hot, add 1 tbsp oil and the chickpeas and sauté, stirring frequently for about 10 minutes.
  4. Transfer the chickpeas to a bowl and set aside, in the same pan add the chopped kale and sauté for 2 minutes.
  5. To serve, add a bed of quinoa to a bowl and top with the kale, chickpeas, roasted onion, sweet potatoes, avocado, and drizzle with tahini.
  6. Enjoy!