Quinoa Buddha Bowl (Printable)

A wholesome plant-based bowl combining fluffy quinoa, roasted vegetables, chickpeas, and creamy tahini dressing.

# What You'll Need:

→ Grains Base

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

→ Roasted Vegetables

04 - 1 medium sweet potato, peeled and cubed
05 - 1 red bell pepper, diced
06 - 1 small zucchini, sliced
07 - 1 cup broccoli florets
08 - 2 tbsp olive oil
09 - 1/2 tsp smoked paprika
10 - Salt and black pepper to taste

→ Legumes

11 - 1 can (15 oz) chickpeas, drained and rinsed

→ Tahini Dressing

12 - 1/3 cup tahini
13 - 2 tbsp lemon juice
14 - 2 tbsp water, plus more as needed
15 - 1 tbsp maple syrup or agave nectar
16 - 1 small garlic clove, minced
17 - Salt to taste

→ Optional Toppings

18 - 1 avocado, sliced
19 - 2 tbsp pumpkin seeds
20 - 2 tbsp fresh parsley or cilantro, chopped

# How To Make It:

01 - Preheat oven to 425°F.
02 - Arrange sweet potato, bell pepper, zucchini, and broccoli on a large baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper. Toss to coat evenly.
03 - Roast vegetables for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
04 - Rinse quinoa under cold water. In a saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
05 - Whisk together tahini, lemon juice, water, maple syrup, garlic, and salt until smooth and creamy. Adjust water to reach desired pourable consistency.
06 - Divide cooked quinoa among four bowls. Top with roasted vegetables and chickpeas. Drizzle generously with tahini dressing. Add avocado slices, pumpkin seeds, and fresh herbs if desired.

# Expert Advice:

01 -
  • The roasted vegetables develop this incredible caramelized edge that makes even confirmed veggie skeptics come back for seconds.
  • You can prep all the components on Sunday for lightning fast nourishing meals throughout the week when youre too exhausted to cook.
02 -
  • The first time I made this, I skipped rinsing the quinoa and wondered why it tasted slightly bitter and soapy, so never skip that quick rinse.
  • If your tahini dressing looks curdled or too thick, add water one teaspoon at a time while whisking vigorously until it transforms into silky smoothness.
03 -
  • For maximum flavor, toast the dry quinoa in the saucepan for 1-2 minutes before adding water, bringing out its natural nuttiness that perfectly complements the roasted vegetables.
  • Save time by roasting double batches of vegetables whenever you have the oven on, then refrigerate extras for nearly instant Buddha bowls later in the week.
Return