If you’re looking for a healthy and deliciously filling vegan lunch or dinner, look to this nourishing buddha bowl that’s bursting with colorful vegetables, healthy fats, whole grains, legumes, seeds, nuts, and protein. Top off with a tahini dressing to add some zing and juiciness to the flavor!  

Ideal for vegetarian and vegan diets, this rainbow bowl is full of good-for-you ingredients and perfectly balanced, is ideal to whip up in a flash or if you want a super easy vegan healthy lunch idea. The great thing is you can throw together whatever you have in your fridge (so it's ideal for leftovers) to make a super tasty low-key lunch that thrills your tastebuds and your gut health! It can also be made ahead of time and kept in the fridge for an easy lunch on the go.  

It’s loaded with whole grains, nutritious vegetables, and crispy maple-roasted chickpeas that add a depth of flavor! The colorful variety of ingredients doesn’t just mean you’re getting all the nutrients, vitamins, and minerals you need, but the variety of flavors and textures is a delight too! 

The soft avocado and sweet potato, paired with maple-roasted crispy chickpeas, crunchy onion and cabbage, refreshing salad leaves, and nutty quinoa make for a mouth-watering lunch your body and tastebuds will thank you for. Your healthy lunch never looked so good! 

Ingredients

For The Maple Roasted Chickpeas: 

1 can chickpeas (14oz)  

1 tbsp olive oil 

1/2 tsp salt 

1/4 tsp cinnamon 

2 tsp maple syrup 

1/4 tsp cayenne pepper 

For The Bowl: 

1 medium sweet potato, cut into small cubes 

2 cups quinoa, cooked 

1 avocado, sliced 

1/2 cup purple cabbage, shredded 

1 cup kale, shredded 

For The Sauce: 

1 garlic clove 

2 tbsp lemon juice 

1/4 cup tahini 

2 tbsp olive oil 

salt and pepper to taste 

2–4 tbsp water (*depending on how runny your tahini is you may need more or less water to thin our the sauce) 

How to make it

1. Preheat the oven to 425 degrees and line 2 baking pans with parchment paper. 
2. Pat your chickpeas with a paper towel until they’re mostly dry then toss them with olive oil, salt, cinnamon, maple syrup, and cayenne pepper. Place it in a baking pan and bake for 30-35 minutes until golden brown and crispy. 
3. Place the sweet potatoes in a separate pan and bake for 20-30 minutes until tender. (You can cook the sweet potatoes and chickpeas at the same time.)  
4. To prepare the dressing, blend everything together until smooth. 

To assemble your bowl, place quinoa on the bottom, and top with shredded cabbage, kale, quinoa, sliced avocado, sweet potato, and chickpeas. Top with the tahini dressing.