Buddha Bowl with Quinoa and Veggies (Print Version)

Vibrant bowl with quinoa, roasted sweet potatoes, crispy chickpeas, fresh veggies, and 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 nectar
27 - 1/4 teaspoon salt

# Directions:

01 - Set oven to 425°F.
02 - In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, 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, turning once, until golden and tender.
04 - Pat chickpeas dry with a towel. On another baking sheet, toss with olive oil, cumin, smoked paprika, garlic powder, and salt. Roast for 20 to 25 minutes, shaking halfway, until crispy.
05 - In a small bowl, whisk together tahini, lemon juice, water, olive oil, minced garlic, maple syrup, and salt until smooth. Add more water as needed for desired consistency.
06 - Divide cooked 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 and garnish with fresh cilantro if desired.

# Expert Advice:

01 -
  • It feels like a treat but fuels you with real energy that lasts all afternoon.
  • Every bite gives you a different texture, from creamy avocado to crispy chickpeas to tender roasted sweet potatoes.
  • You can prep most of it ahead and assemble it fresh whenever hunger strikes.
  • It is endlessly customizable based on what is in your fridge or what your body is craving that day.
02 -
  • If your chickpeas are not getting crispy, it is because they were not dried enough, so take an extra minute to really pat them down with a towel.
  • The tahini dressing will thicken as it sits, so whisk in a little more water or lemon juice right before serving to bring it back to life.
  • Do not overcrowd the baking sheets or your sweet potatoes and chickpeas will steam instead of roast.
03 -
  • Toast sesame seeds or sunflower seeds in a dry pan and sprinkle them on top for an extra layer of crunch and nuttiness.
  • If your tahini is too thick or bitter, try a different brand next time, because quality varies and it makes a huge difference in the dressing.
  • Double the chickpeas and make extra for snacking, because they disappear faster than you think.
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