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Buddha Bowl with Lemon Tahini Dressing

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A delicious balanced lunch or dinner. Perfect to Batch Prep for easy weekday meals! Vegan.


  • 2 cups brown rice, cooked
  • 1 medium sweet potato, cubed
  • 1 19 oz. can of chickpeas, drained and rinsed
  • 1 Tbsp. avocado oil
  • sea salt and fresh cracked pepper
  • 2 cups purple cabbage, thinly sliced
  • 2 carrots, grated
  • 1 avocado, sliced
  • 1/4 cup of pumpkin seeds
  • 1/2 cup of cilantro, chopped *optional


  • 2 tbsp olive oil
  • 2 tbsp tahini
  • juice of 1/2 of a lemon
  • 1 clove of garlic, minced
  • salt and pepper to taste
  • 2 tbsp warm water


  1. Pre-heat the oven to 400F
  2. Line a baking sheet with parchment paper
  3. In a medium sized mixing bowl, combine the sweet potato, chickpeas, avocado oil, salt and pepper. Toss to coat evenly and lay mixture out on baking sheet in a single layer.
  4. Roast in the oven for 45 minutes to 1 hour until the sweet potatoes are easily pierced with a fork and chickpeas are nicely browned on the outside
  5. Meanwhile, cook the rice according to package directions.
  6. Combine dressing ingredients and whisk with a fork until combined. Set aside.
  7. Prepare the cabbage, carrots and avocado
  8. Once the sweet potatoes and chickpeas are cooked, assemble bowls, starting with rice and topping with all other ingredients. Finish by drizzling with dressing and enjoy!


  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Dishes, Lunch
  • Method: Baked
  • Cuisine: Asian Inspired