BeslyBuddha Bowl
This plant-powered Buddha bowl is packed with complex carbohydrates, healthy fats, and fiber to provide sustained energy and support digestive health.
Ingredients
- 1/2 cup cooked quinoa · 120 kcal
- 1/2 cup cooked chickpeas · 164 kcal
- 1 small sweet potato, cubed · 95 kcal
- 2 cups chopped kale · 18 kcal
- 1/2 medium avocado, sliced · 84 kcal
- 1 tablespoon tahini · 104 kcal
- 1 tablespoon lemon juice · 3 kcal
- 1 teaspoon olive oil · 45 kcal
- Salt, cumin, paprika, and warm water to taste
Method
Toss chickpeas and cubed sweet potatoes with olive oil, salt, cumin, and paprika, then roast at 200°C (400°F) for 20 minutes.
Whisk tahini, lemon juice, salt, and a splash of warm water in a small bowl until a smooth, pourable sauce forms.
Massage kale with a pinch of salt to soften it, then place it in the serving bowl alongside the cooked quinoa.
Arrange the roasted chickpeas, sweet potatoes, and sliced avocado in separate sections over the base.
Drizzle the tahini dressing over the bowl and serve immediately.
Cook it hands-free, log it in one tap. In the Besly app this recipe scales to your calorie target, a voice chef walks you through each step, and saying "I had the buddha bowl" puts it in your diary. Get Besly →
A Besly kitchen recipe — portions, macros and step photos by Besly.
Nutrition per serving
633 kcal · 21 g protein · 78 g carbs · 28 g fat
On the plate: Whole grains, Legumes, Vegetables, Potatoes, Other fats, Olive oil, Fruit
