Name: Sheet Pan Buddha Bowls with Turmeric Tahini Dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 tsp turmeric; 1 cup cooked quinoa; 1/4 cup water; 1 tbsp olive oil; 1/4 tsp salt; 1 cup kale, chopped; 2 tsp chili powder; 1 clove garlic minced; 1 tsp salt; 1 avocado, sliced; 1 can chickpeas, rinsed and drained; 1/4 cup tahini; 1 tbsp lemon juice; 1 medium-sized sweet potato, cut into cubes; 2 beets, skinned and cubed

Buddha Bowl

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These Sheet Pan Buddha Bowls with Turmeric Tahini Dressing are a delicious, vegan make-ahead lunch idea that can be made almost all on one pan!

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Vegan

Seasonings

gram

ground turmeric

Grains & Rice

quinoa

Water

milliliter

water

Oils

olive oil

salt

Fresh Vegetables

kale

chili powder

garlic

Fresh Fruit

avocado

Beans & Legumes

garbanzo beans

Nut Butter

tahini

Juice

lemon juice

sweet potato

beet

Dietary Fiber

Carbohydrates

Protein

Calories

Lutein+zeaxanthin

Vitamins

Vitamin E

Lycopene

Trans fatty acids

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin A

Choline

Vitamin C

Alpha-carotene

Zinc

Minerals

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Manganese

Copper

Vitamin K

Beta-cryptoxanthin

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Sheet Pan Buddha Bowls with Turmeric Tahini Dressing

Baking Goods

Pasta, Sauces, Grain

Beverages

Produce

Condiment & Toppings

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