Buddha Bowl with Quinoa and Roasted Vegetables (Printable)

Nourishing bowl with quinoa, roasted sweet potatoes, crispy chickpeas, fresh vegetables 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 (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

# How to make it:

01 - Preheat the oven to 425°F (220°C).
02 - 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.
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 through, until crispy.
05 - 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.
06 - 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.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, especially if you roast everything at once while the quinoa cooks.
  • Every element has its own texture and flavor, so no bite feels boring or repetitive.
  • You can prep components ahead and assemble in minutes whenever hunger strikes.
  • The tahini dressing is so good you'll want to pour it on literally everything else you eat.
02 -
  • If your tahini dressing is too thick, add water one tablespoon at a time—it should flow but not be watery, like a thick salad dressing.
  • Roasting the chickpeas on a single layer is important; if you crowd the pan, they steam instead of crisping.
  • The avocado goes on last, after everything else, so it doesn't get warm and mushy.
03 -
  • Cook your quinoa and roast your vegetables ahead of time; assembling the bowl takes only five minutes once components are ready.
  • The crispy chickpeas are so addictive that you'll be tempted to eat them straight from the pan—resist for as long as you can so you have enough for the bowl.
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