Low Iodine Vegan Buddha Bowl

Total time45 min

Prep time15 min

Cook time30 min

4.7

(29)

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Ingredients

4 servings

For the rice

1 cup brown rice, rinsed
2 cups water

For the roasted chickpeas and sweet potato

1 can (15 oz) chickpeas, drained and rinsed
1 large sweet potato, peeled and cut into ¾-inch cubes
2 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp salt

For the tahini dressing

¼ cup tahini
3 tbsp fresh lemon juice
2 tbsp water
1 tbsp maple syrup
1 clove garlic, finely grated
¼ tsp salt

For the bowls

2 cups baby spinach
1 cup shredded red cabbage
1 cup shredded carrots
1 avocado, sliced

For serving

2 tbsp sesame seeds (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Pat the chickpeas dry with a paper towel — the drier they are, the crispier they will roast.
2
Combine the brown rice and 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the rice is tender and all the water is absorbed, about 25–30 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.

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