Sheet Pan Buddha Bowls with Turmeric Tahini Dressing
These Sheet Pan Buddha Bowls with Turmeric Tahini Dressing are a delicious, vegan make-ahead lunch idea that can be made almost all on one pan!
Servings: 4 servings
- 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
Turmeric Tahini Dressing
- 1/4 cup water
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp turmeric fresh or dried
- 1 clove garlic minced
- 1 pinch salt
Preheat oven to 450 F. On a large sheet pan, add sweet potatoes, beets and chickpeas. Toss all ingredients with olive oil and season with salt. Rub chickpeas with chili powder then roast in oven for 20 minutes.
Meanwhile, add quinoa and water to a rice cooker or a pot on the stove and cook. Mix all ingredients for turmeric tahini dressing together in a food processor, Magic Bullet or blender.
Chop kale so it's ready to go once the bowls are done cooking.
Add all ingredients to the bowls, then top with tahini turmeric sauce. Serve and enjoy!
Calories: 535kcal | Carbohydrates: 74g | Protein: 20g | Fat: 20g | Saturated Fat: 3g | Sodium: 698mg | Potassium: 1233mg | Fiber: 19g | Sugar: 12g | Vitamin A: 10117IU | Vitamin C: 32mg | Calcium: 148mg | Iron: 7mg