The Girl on Bloor · by Taylor Stinson★ 4.8 (25)
Sheet Pan Buddha Bowls with Turmeric Tahini Dressing
NUTRITION · PER SERVING35M COOK
CAL 19%·PRO 23%
CARBS 46G49% OF CAL
12G FIBER0G ADDED8G INTRINSIC26G OTHER8G TOTAL SUGAR
FAT 18G43% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan Buddha bowl with roasted sweet potato and beet, quinoa, chickpeas, kale, and avocado, dressed with a turmeric tahini sauce. Nutritious and filling with bright flavors.
mainamericanbowlbeans⚙️ food processor🍚 rice cooker🍪 sheet pan🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on The Girl on Bloor →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp olive oil
- 1 medium-sized sweet potato, cut into cubes
- 2 beets, skinned and cubed
- 1 can chickpeas, rinsed and drained
- 2 tsp chili powder
- 1 tsp salt
- 1 cup kale, chopped
- 1/2 cup dry quinoa
- 1 cup water
- 1 avocado, sliced
- 1/4 cup water
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp turmeric (fresh or dried)
- 1 clove garlic minced
- 1 pinch salt
At a glance
PER SERVING · TIME 35M
CAL 19%·PRO 23%
CARBS 46G49% OF CAL
12G FIBER0G ADDED8G INTRINSIC26G OTHER8G TOTAL SUGAR
FAT 18G43% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 870mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 780mg
- Calcium
- 91mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 870MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.