Vegan Buddha Bowl

Instructions

1. Step 1

   Heat the oven to 220°C and position racks in the upper and lower thirds.

   Cookware: Rimmed sheet pan

2. Step 2

   On one rimmed sheet pan, toss the sweet potato with 1 tbsp (15 ml) olive oil, 1 tsp (2 gr) cumin, 2 gr paprika and ¼ tsp (1.5 gr) salt. Spread it in a single layer.

   Ingredients used: 2.0 gr Ground Cumin, 15.0 ml Olive Oil, 2.0 gr Paprika, 1.5 gr Salt, 600.0 gr Sweet Potato

   Cookware: Rimmed sheet pan

3. Step 3

   On the second rimmed sheet pan, toss the chickpeas and broccoli with 1 tbsp (15 ml) olive oil, 1 tsp (2 gr) cumin, 2 gr paprika and ¼ tsp (1.5 gr) salt. Spread them in a single layer.

   Ingredients used: 400.0 gr Broccoli, 480.0 gr Chickpea, 2.0 gr Ground Cumin, 15.0 ml Olive Oil, 2.0 gr Paprika, 1.5 gr Salt

   Cookware: Rimmed sheet pan

4. Step 4

   Roast both pans for 25–30 minutes, stirring and rotating the pans halfway through. Remove each pan when the vegetables are tender and browned at the edges.

   Timer: 25 min (fixed)

   Cookware: Rimmed sheet pan

5. Step 5

   Combine the quinoa, 1 ¾ cup (420 ml) water and ⅛ tsp (1 gr) salt in the saucepan. Bring to a boil over high heat, cover, reduce to low heat and cook for 15 minutes; remove from the heat and rest, covered, for 5 minutes before fluffing.

   Timer: 20 min (fixed)

   Ingredients used: 200.0 gr Quinoa, 1.0 gr Salt, 420.0 ml Water

   Cookware: fine mesh sieve, saucepan

6. Step 6

   Whisk the tahini, 3 tbsp (45 ml) lemon juice, 4 tbsp (60 ml) water, maple syrup, garlic, ⅛ tsp (1 gr) salt and black pepper until smooth.

   Ingredients used: 2.0 gr Black Pepper, 4.0 gr Garlic, 45.0 ml Lemon Juice, 15.0 ml Maple Syrup, 1.0 gr Salt, 120.0 ml Tahini, 60.0 ml Water

   Cookware: small bowl, whisk

7. Step 7

   Place the kale in a mixing bowl with 1 tbsp (15 ml) olive oil, 15 ml lemon juice and ⅛ tsp (1 gr) salt. Massage with clean hands for about 2 minutes, until softened and slightly reduced in volume.

   Timer: 2 min (fixed)

   Ingredients used: 200.0 gr Kale, 15.0 ml Lemon Juice, 15.0 ml Olive Oil, 1.0 gr Salt

   Cookware: mixing bowl

8. Step 8

   Divide the quinoa, massaged kale, roasted sweet potato, broccoli and chickpeas among four bowls. Add the avocado, drizzle with the tahini dressing and scatter with pumpkin seeds.

   Ingredients used: 2.0 piece Avocado, 60.0 gr Pumpkin Seed

   Cookware: Chef Knife, cutting board, serving bowl