Brazil Nut Free Gluten Free Buddha Bowl with Tahini Dressing
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Learn more →Ingredients
4 servings
For the rice
- 1 cup long-grain brown rice, rinsed
- 2 cups water
- ¼ tsp salt
For the roasted vegetables
- 1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the tahini dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp water
- 1 tbsp olive oil
- 1 tsp tamari
- ½ tsp ground cumin
- ¼ tsp salt, or to taste
For the bowls
- 4 cups baby spinach or mixed greens
- 1 cup red cabbage, thinly shredded
- 1 medium cucumber, halved lengthwise and sliced
- 1 medium avocado, pitted and sliced
For serving
- 2 tbsp sesame seeds, toasted (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the sweet potato cubes and drained chickpeas on a large rimmed baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle with the cumin, smoked paprika, salt, and black pepper. Toss to coat evenly and spread into a single layer.
- 2
Roast on the center rack for 25–30 minutes, flipping once halfway through, until the sweet potato is tender when pierced with a fork and the chickpeas are golden and slightly crisp at the edges.
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