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A nourishing bowl of roasted sweet potato, quinoa, chickpeas, avocado, and tahini dressing. Colorful and balanced.
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Roast cubed sweet potato and drained chickpeas at 200C for 25 minutes.
Cook quinoa.
Massage kale with olive oil and lemon juice.
Assemble bowls with quinoa, roasted sweet potato, chickpeas, kale, sliced avocado, and pickled red onion.
Drizzle with tahini dressing (tahini, lemon juice, garlic, water).
Sprinkle with sesame seeds.
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Recipe from Macro Kitchen — macro.kitchen/recipes/buddha-bowl
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
Allergens
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BPA-free, microwave-safe glass containers with portion-control compartments.
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