Buddha Bowl
Nourishing quinoa bowl with roasted sweet potato and creamy tahini drizzle
Two Proteins, One Meal
Ingredients
Shared Base
Both partners cook these together
- •1 cup quinoa
- •1 large sweet potato, cubed
- •15 oz can chickpeas, drained and rinsed
- •2 cups baby spinach
- •3 tbsp tahini
- •1 lemon
- •1 garlic clove, minced
- •2 tbsp olive oil
Vegan Path
Glazed Tempeh
- •8 oz tempeh, sliced
- •2 tbsp soy sauce
- •1 tbsp maple syrup
Omnivore Path
Honey-Dijon Salmon
- •12 oz salmon fillet
- •1 tbsp honey
- •1 tsp Dijon mustard
Instructions
Cook Together
- 1
Preheat oven to 400°F. Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25 minutes until tender.
- 2
Cook quinoa according to package directions (about 15 minutes). Fluff with a fork.
- 3
Make tahini dressing: whisk tahini, lemon juice, minced garlic, and 2-3 tbsp warm water until smooth.
- 4
Toss chickpeas with a drizzle of olive oil and roast alongside sweet potato for the last 15 minutes.
Vegan Path
- 1
Marinate sliced tempeh in soy sauce and maple syrup for 10 minutes.
- 2
Pan-fry tempeh in a skillet over medium-high heat until caramelized, about 3-4 minutes per side.
- 3
Assemble bowls: quinoa, sweet potato, chickpeas, spinach, tempeh, and drizzle with tahini dressing.
Omnivore Path
- 1
Whisk honey and Dijon mustard together. Brush onto salmon fillets and season with salt and pepper.
- 2
Bake salmon at 400°F for 12-14 minutes until it flakes easily.
- 3
Assemble bowls: quinoa, sweet potato, chickpeas, spinach, salmon, and drizzle with tahini dressing.
Nutrition (per serving)
Vegan Version
- Calories
- 580
- Protein
- 28g
- Carbs
- 74g
- Fat
- 20g
- Fiber
- 16g
Omnivore Version
- Calories
- 620
- Protein
- 40g
- Carbs
- 68g
- Fat
- 22g
- Fiber
- 14g
Want to cook this tonight?
Get PlateMates free with 106 split recipes, a weekly meal planner, and auto-generated grocery lists.
Download on the App Store
