A Buddha bowl is the easiest way to make healthy food look spectacular. Arrange each ingredient in its own section, drizzle the dressing in a zig-zag, and you've got a photo that's practically begging to become a video.
Ingredients
- 1 large sweet potato, cubed
- 1 can (15 oz) chickpeas, drained and patted dry
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 cup cooked quinoa or brown rice
- 2 handfuls baby spinach or kale
- 1 cup shredded red cabbage
- 1 carrot, ribboned or grated
- 1/2 avocado, sliced
- 1 tbsp sesame seeds
- Dressing: 3 tbsp tahini, juice of 1 lemon, 1 small garlic clove (grated), 3–4 tbsp water, salt
Method
- 1
Heat the oven to 425°F (220°C). Toss the sweet potato and chickpeas with olive oil, paprika and a pinch of salt. Spread on a lined tray.
- 2
Roast for 25–30 minutes, turning once, until the sweet potato is tender and the chickpeas are crisp.
- 3
Whisk the tahini, lemon juice and garlic, then add water a spoon at a time until pourable. Season with salt.
- 4
Divide the quinoa and greens between two bowls. Arrange the sweet potato, chickpeas, cabbage, carrot and avocado in sections around the bowl.
- 5
Drizzle with dressing and finish with sesame seeds.