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Rainbow Veggie Buddha Bowl
The trick to a buddha bowl that doesn't taste like a pile of leftovers is contrast — something warm, something cold and crunchy, something creamy. This one hits all three, and the lemon-tahini dressing makes enough to use on salads all week.
Method
Roast the sweet potato and chickpeas
Toss the sweet potato and chickpeas with 2 tbsp olive oil, salt, and pepper. Roast at 425°F (220°C) for 22–25 minutes, until the potato is tender and the chickpeas are lightly crisp.
Make the dressing
Whisk the tahini, lemon juice, garlic, and a pinch of salt together, then whisk in water a tablespoon at a time until pourable.
Build the bowls
Divide the rice or quinoa between four bowls. Arrange the cabbage, spinach, roasted sweet potato, chickpeas, and avocado in sections over the top.
Dress and serve
Drizzle generously with the tahini dressing just before serving.
Kitchen notes
This bowl holds up well for meal prep — keep the dressing separate and add it just before eating so the greens stay crisp.
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