Buddha Bowl with Quinoa and Vegetables

A vibrant, nourishing bowl featuring fluffy quinoa, caramelized roasted sweet potatoes, crunchy oven-roasted chickpeas, crisp fresh vegetables, and a creamy garlic tahini dressing—a perfect balance of flavors and textures. This Buddha Bowl with Quinoa is a wholesome meal that brings color and nutrition to your table, whether for a hearty lunch or a satisfying dinner.

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This dish is designed to satisfy both your hunger and your palate. The contrast between the warm, spiced roasted components and the crisp, refreshing raw vegetables creates a dynamic eating experience that never feels dull. It is naturally vegan and gluten-free, making it an excellent choice for shared meals with various dietary preferences.

Ingredients

• Grain Base:
• 1 cup (180 g) quinoa, rinsed
• 2 cups (480 ml) water
• 1/2 tsp salt
• Roasted Sweet Potatoes:
• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Crispy Chickpeas:
• 1 can (15 oz/425 g) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt, to taste
• Fresh Vegetables:
• 1 cup (60 g) baby spinach or mixed greens
• 1 cup (100 g) cherry tomatoes, halved
• 1 cup (100 g) cucumber, sliced
• 1 medium avocado, sliced
• 1/4 cup (20 g) shredded red cabbage
• 2 tbsp fresh cilantro, chopped (optional)
• Garlic Tahini Dressing:
• 1/3 cup (80 ml) tahini
• 2 tbsp lemon juice
• 2 tbsp water (plus more as needed)
• 1 tbsp olive oil
• 1-2 garlic cloves, minced
• 1 tsp maple syrup or agave
• 1/4 tsp salt

Instructions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Prepare the quinoa: In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Step 3

Prepare the sweet potatoes: 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 25-30 minutes, turning once, until golden and tender.

Step 4

Prepare crispy chickpeas: Pat chickpeas dry with a towel. On another baking sheet, toss with olive oil, cumin, smoked paprika, garlic powder, and salt. Roast for 20-25 minutes, shaking halfway, until crispy.

Step 5

Prepare the garlic tahini dressing: In a small bowl, whisk together tahini, lemon juice, water, olive oil, minced garlic, maple syrup, and salt until smooth, adding more water for desired consistency.

Step 6

Assemble the bowls: Divide quinoa among 4 bowls. Arrange roasted sweet potatoes, crispy chickpeas, spinach, cherry tomatoes, cucumber, avocado, and red cabbage on top. Drizzle generously with garlic tahini dressing. Garnish with fresh cilantro if desired.

Zusatztipps für die Zubereitung

For the crispiest chickpeas, ensure they are completely dry before tossing them with oil and spices. Roasting the sweet potatoes until they are golden and tender provides a deep, caramelized flavor that anchors the bowl.

Varianten und Anpassungen

You can easily swap quinoa for brown rice, farro, or cauliflower rice for a different base. For extra nutrition, consider adding roasted broccoli, carrot ribbons, or edamame to the mix.

Serviervorschläge

This Buddha Bowl can be served warm or at room temperature. If you enjoy extra texture, top the bowl with your favorite toasted seeds or nuts before serving.

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Enjoy this wholesome Buddha Bowl with Quinoa as a delicious way to incorporate more plant-based variety into your diet. Its combination of roasted warmth and fresh crispness makes it a meal you'll want to make again and again.

Recipe FAQs

→ Can I make this bowl ahead of time?

Yes, prepare components up to 3 days in advance. Store quinoa, roasted vegetables, and chickpeas separately in airtight containers. Keep dressing refrigerated and assemble just before serving to maintain optimal textures.

→ What can I substitute for tahini?

If avoiding sesame, try cashew butter, almond butter, or Greek yogurt for creaminess. Each alternative will slightly alter the flavor profile while maintaining the dressing's silky texture.

→ How do I store leftovers?

Keep assembled bowls refrigerated for up to 2 days. For best results, store dressing separately and drizzle fresh before eating. Reheat quinoa and roasted components if serving warm.

→ Can I use canned sweet potatoes?

Fresh sweet potatoes work best for roasting as they develop caramelized edges. Canned versions lack texture and won't provide the same crisp exterior and tender interior balance.

→ How can I add more protein?

Increase chickpeas to 2 cans, add baked tofu cubes, grilled chicken strips, or a hard-boiled egg. Hemp seeds or roasted edamame also boost protein content significantly.

→ Is this bowl freezer-friendly?

Freeze quinoa, roasted sweet potatoes, and chickpeas separately for up to 3 months. Fresh vegetables and avocado don't freeze well, so add those fresh after thawing.