Nourishing Buddha Bowls with Maple Roasted Chickpeas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nourishing plant-based buddha bowl built on quinoa with roasted chickpeas, sweet potato, avocado, and leafy greens. It's a complete, satisfying vegetarian main with maple-roasted chickpeas as the star.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 can chickpeas (14oz)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 2 tsp maple syrup
- 1/4 tsp cayenne pepper
- 1 medium sweet potato, cut into small cubes
- 2 cups quinoa, cooked
- 1 avocado, sliced
- 1/2 cup purple cabbage, shredded
- 1 cup kale, shredded
- 1 garlic clove
- 2 tbsp lemon juice
- 1/4 cup tahini
- 2 tbsp olive oil
- salt and pepper to taste
- 2-4 tbsp water (*depending on how runny your tahini is you may need more or less water to thin our the sauce)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 799mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 788mg
- Calcium
- 111mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 799MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.