Plant-Based Buddha Bowl
A nutritious bowl packed with seasonal vegetables and plant protein.
Vegan
30 min
Low Carbon
Medium Water
Low Energy
- Preheat oven to 400°F (200°C).
- Cook quinoa according to package instructions.
- Toss sweet potato with olive oil, cumin, and salt. Roast for 20-25 minutes until tender.
- Make the dressing by whisking together tahini, lemon juice, garlic, water, salt, and pepper.
- Massage kale with a little olive oil and salt until softened.
- Assemble bowls with quinoa, roasted sweet potato, chickpeas, kale, and avocado.
- Drizzle with tahini dressing and serve.
Environmental Impact
Carbon Footprint0.8 kg CO₂e
80% lower than average meat-based meal
Water Usage350 liters
65% lower than average meat-based meal
Land Usage1.2 m²
85% lower than average meat-based meal
Nutritional Information
Calories
520kcal
Protein
15g
Carbohydrates
65g
Fat
22g
Fiber
12g
Recipe Details
Prep Time20 min
Cook Time10 min
Total Time30 min
Servings2
SeasonalityYear-round
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