Buddha Bowl with Quinoa and Vegetables (Printable Version)

Fluffy quinoa topped with roasted sweet potatoes, crispy chickpeas, fresh veggies, and garlic tahini.

# What You'll Need:

→ 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

→ Garlic Tahini Dressing

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

# Directions:

01 - Preheat oven to 425 degrees Fahrenheit.
02 - In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. 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, turning once halfway through, until golden and tender.
04 - Pat chickpeas dry with paper towels. On another baking sheet, toss with olive oil, cumin, smoked paprika, garlic powder, and salt. Roast for 20 to 25 minutes, shaking pan halfway through cooking, until crispy.
05 - In a small bowl, whisk together tahini, lemon juice, water, olive oil, minced garlic, maple syrup, and salt until smooth. Add additional water as needed to reach desired consistency.
06 - Divide cooked quinoa among 4 bowls. Arrange roasted sweet potatoes, crispy chickpeas, spinach, cherry tomatoes, cucumber slices, avocado slices, and red cabbage on top. Drizzle generously with garlic tahini dressing. Garnish with fresh cilantro.

# Expert Advice:

01 -
  • Nutrient-Dense: Packed with plant-based protein from quinoa and chickpeas, plus fiber from fresh vegetables.
  • Customizable: Easily adaptable with your favorite seasonal greens and grains.
  • Flavor Harmony: The smokiness of roasted potatoes perfectly complements the tangy, creamy garlic tahini dressing.
02 -
  • Dressing Texture: If the tahini dressing is too thick, add water one teaspoon at a time until it reaches a pourable consistency.
  • Batch Cooking: The quinoa and roasted vegetables can be prepared in advance for quick assembly throughout the week.
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