13 March 2026

Potato & Kale Buddha Bowl with Tahini and Chickpeas

Name: Potato & Kale Buddha Bowl with Tahini and Chickpeas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 200g potato; 1 red onion; 1tbsp olive oil; salt & pepper; 50g kale; 200g cooked quinoa; 1 avocado; 1tsp sesame seeds; 120g chickpeas; 1tbsp olive oil; a pinch of smoked paprika; a pinch of ground cumin; 1tbsp tahini; 2tbsp natural yoghurt; 2tbsp water; 1 lemon; 2tbsp olive oil

This buddha bowl is an easy, delicious way to pack a whole load of nutrition and flavour into one bowl. Gluten free and vegan-friendly, it's perfect for meal prep - it's a super-handy recipe for whenever you need a boost.

Substitute:

No potatoes? Use sweet potatoes instead.
No kale? Try with shredded lettuce or spinach.
Vegan? Use plant-based yoghurt instead.

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Servings: 2

Ingredients:

200 g potatoes (cut into small chunks)

1 red onion (peeled and cut into wedges)

1 tbsp olive oil

salt & pepper

50 g kale (washed and chopped)

200 g cooked quinoa

1 avocado (peeled and sliced)

1 tsp sesame seeds (for topping)

For the chickpeas:

120 g chickpeas (cooked and drained weight)

1 tbsp olive oil

a pinch of smoked paprika

a pinch of ground cumin

For the dressing:

1 tbsp tahini

2 tbsp natural yoghurt

2 tbsp water

1 lemon (juiced)

2 tbsp olive oil

Recipe:

Heat the oven to 220C/200C fan/gas mark 7. Line a large baking tray with baking paper.
Place the chopped potatoes and red onion side by side on the baking tray. Drizzle with olive oil and season with a generous pinch of salt and pepper. Roast for 20 minutes, or until the potatoes are crispy on the outside and soft on the inside, and the red onion wedges are soft and lightly caramelised.
Meanwhile, prepare the chickpeas. Place a medium frying pan over a low-medium heat. Add the olive oil, chickpeas, paprika and cumin. Mix well to coat and cook for 5 minutes. Season to taste with salt. Remove from the heat and set aside.
Add all of the dressing ingredients to a bowl and mix to combine. Season to taste with salt and pepper.
To serve, split the quinoa between two bowls and top with the kale, chickpeas, roasted onion, potatoes, avocado, sesame seeds and drizzle with the dressing. Enjoy.

How to store

This particular recipe can be eaten warm or cold, so you can take it on the go and not have to worry about heating it up. Store in an airtight container in the fridge for up to 3 days.