Buddha Bowl with Quinoa and Vegetables (Print View)

Vibrant bowl with quinoa, roasted sweet potatoes, crispy chickpeas, fresh veggies and creamy garlic tahini dressing.

# Components:

→ Grain Base

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Roasted Sweet Potatoes

04 - 2 medium sweet potatoes, peeled and diced
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - Salt and pepper to taste

→ Crispy Chickpeas

09 - 1 can (15 ounces) chickpeas, drained and rinsed
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon garlic powder
14 - Salt to taste

→ Fresh Vegetables

15 - 1 cup baby spinach or mixed greens
16 - 1 cup cherry tomatoes, halved
17 - 1 cup cucumber, sliced
18 - 1 medium avocado, sliced
19 - 1/4 cup shredded red cabbage
20 - 2 tablespoons fresh cilantro, chopped (optional)

→ Garlic Tahini Dressing

21 - 1/3 cup tahini
22 - 2 tablespoons lemon juice
23 - 2 tablespoons water, plus more as needed
24 - 1 tablespoon olive oil
25 - 1 to 2 garlic cloves, minced
26 - 1 teaspoon maple syrup or agave
27 - 1/4 teaspoon salt

# Directions:

01 - Set oven to 425 degrees Fahrenheit.
02 - In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil over high heat, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
03 - On a baking sheet, toss diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread in a single layer and roast for 25 to 30 minutes, stirring once halfway through, until golden and tender.
04 - Pat chickpeas dry with a clean towel. On a separate baking sheet, toss with olive oil, cumin, smoked paprika, garlic powder, and salt. Roast for 20 to 25 minutes, shaking the sheet halfway through, until crispy and golden.
05 - In a small bowl, combine tahini, lemon juice, water, olive oil, minced garlic, maple syrup, and salt. Whisk until smooth and creamy, adding additional water by the tablespoon if needed to reach desired consistency.
06 - Divide cooked quinoa evenly among 4 serving bowls. Arrange roasted sweet potatoes, crispy chickpeas, spinach, cherry tomatoes, cucumber slices, avocado slices, and red cabbage on top of each bowl. Drizzle generously with garlic tahini dressing and garnish with fresh cilantro if desired.

# Expert Advice:

01 -
  • Every component can be prepped ahead and assembled in minutes when hunger strikes.
  • The contrast between crispy chickpeas, tender sweet potatoes, and fresh veggies makes each forkful exciting.
  • It feels indulgent and nourishing at the same time, no guilt, just satisfaction.
  • The garlic tahini dressing is so good you will want to drizzle it on everything.
02 -
  • Do not skip drying the chickpeas, I learned this the hard way when my first batch stayed soggy and sad.
  • Let the quinoa rest covered after cooking, it finishes steaming and becomes perfectly fluffy instead of sticky.
  • Taste your dressing before drizzling, tahini brands vary in intensity and you might need a little more lemon or maple syrup.
03 -
  • Make a double batch of the dressing, it keeps for a week and transforms salads, roasted vegetables, and grain bowls instantly.
  • If your chickpeas lose their crispiness, pop them back in a hot oven for 5 minutes and they will crisp up again.
  • Use a wide, shallow bowl instead of a deep one so you can see all the beautiful layers and textures.
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