Vegan Buddha bowl with tahini dressing

Vegan Buddha bowl with tahini dressing: quinoa, chickpeas, sweet potato, avocado and red cabbage in a satisfying bowl with creamy lemon tahini.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 680 kcal per serving
• Protein: 24 g
• Fat: 34 g
• Carbs: 72 g

Ingredients

• 1 tin of chickpeas (240g)
• 1 sweet potato (diced)
• 1 ripe avocado
• 1 garlic clove
• 2 tbsp lemon juice
• 100g quinoa (uncooked)
• 200g red cabbage
• 2 tbsp olive oil
• 3 tbsp tahini
• 1 tsp cumin, 1 tsp paprika
• Salt, pepper, sesame seeds

Method

You’ll need: oven · frying pan · saucepan · baking tray · chopping board · knife · sieve

1. Rinse the quinoa thoroughly and cook according to the packet instructions until fluffy and tender. Then let the steam escape briefly.
2. Toss the sweet potato with olive oil, cumin, paprika, salt and pepper. Roast in the oven at 200 °C (180 °C fan) for 20–25 min until tender and lightly browned at the edges.
3. Rinse the chickpeas, dry them well and toss with a little olive oil and the spices. Roast on a baking tray or in a pan until warm and slightly crispy.
4. Finely shred the red cabbage. For the dressing, stir the tahini with the lemon juice, grated garlic, a little water, salt and pepper until smooth and creamy.
5. Halve the avocado, remove the stone and cut into slices or cubes. Have all the prepared components ready.
6. Divide the quinoa between bowls and arrange the sweet potato, chickpeas, red cabbage and avocado on top. Pour over the tahini dressing and serve sprinkled with sesame seeds.

Good to know

A bowl like this feels like real home cooking: warm, creamy, crunchy. Satisfying, colourful and refreshingly simple.

Swaps

Quinoa → millet (similar fibre content and gluten-free). Tahini → almond butter (also contains unsaturated fats). Sweet potato → roasted squash (also contains carotenoids). Avocado → edamame (more plant protein, less fat).

Allergens

Contains sesame from the tahini and the sesame topping; for children, keep the seasoning mild and shred the red cabbage finely, and during pregnancy make sure the ingredients are well washed.

Dairy-free recipes