Mediterranean Vegan Buddha Bowls
Meal prep is a dream with this amazingly colorful Mediterranean Vegan Buddha Bowl Recipe! This vegan meal is packed with delicious plant-based ingredients like roasted sweet potato, quinoa tabouli, and a homemade hummus making it high in protein and fiber!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Head over to our Quinoa Tabouli Post for the whole recipe!
- 1 large sweet potato (chopped into 1-inch squares)
- 2 garlic cloves (smashed and minced)
- 1/2 tablespoon olive oil
- salt and pepper (to taste)
- 1 15- oz. can garbanzo beans ((drained, rinsed, de-cased))
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon tahini
- salt (to taste)
Instructions
- 1
First, prepare quinoa tabouli and place in the refrigerator for later.
- 2
Next, preheat the oven to 400ºF.
- 3
Place sweet potatoes on baking sheet and drizzle with olive oil. Season with minced garlic, salt, and pepper and toss with your hands.
- 4
Place sweet potatoes in oven and roast at 400ºF for 25-30 minutes.
- 5
While sweet potatoes are roasting, prepare your hummus. Place all ingredients for the hummus in a high powered food processor. Blend until smooth.* Set aside.
- 6
Remove sweet potatoes from the oven.
- 7
Evenly distribute sweet potatoes, quinoa tabouli, and hummus in between bowls or meal prep containers. Enjoy!