Quinoa Buddha Bowl (Print)

A vibrant dish combining quinoa, roasted vegetables, chickpeas, and creamy tahini dressing for a wholesome meal.

# Ingredients:

→ Grains

01 - 1 cup quinoa
02 - 2 cups water
03 - 1/2 teaspoon 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 tablespoons olive oil
09 - 1/2 teaspoon 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 tablespoons lemon juice
14 - 2 tablespoons water, plus more as needed
15 - 1 tablespoon maple syrup or agave nectar
16 - 1 small garlic clove, minced
17 - Salt, to taste

→ Toppings (optional)

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

# Directions:

01 - Set the oven to 425°F.
02 - Place sweet potato, bell pepper, zucchini, and broccoli on a large baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, salt, and black pepper. Toss to coat evenly.
03 - Roast the vegetables for 20 to 25 minutes, stirring halfway through, until tender and slightly caramelized.
04 - While vegetables roast, rinse quinoa under cold water. Combine quinoa, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
05 - Whisk together tahini, lemon juice, water, maple syrup, garlic, and salt until smooth. Adjust water to achieve a pourable consistency.
06 - Divide quinoa evenly among four bowls. Top with roasted vegetables and chickpeas. Drizzle with tahini dressing. Garnish with avocado slices, pumpkin seeds, and fresh herbs if desired.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes intentional enough to serve to guests.
  • The creamy tahini dressing is the secret weapon that ties everything together with barely any effort.
  • One bowl covers your grains, vegetables, and protein all at once—no side dishes required.
02 -
  • Don't skip rinsing the quinoa or you'll end up with a bitter-tasting grain that tastes nothing like what it should.
  • Tahini separates as it sits, so if your jar has a layer of oil on top, either stir it back in or drain it depending on your preference—both work for the dressing.
  • Roasting vegetables at a high temperature is what creates those caramelized edges that make this bowl sing instead of taste like steamed vegetables.
03 -
  • High heat and dry hands when tossing vegetables ensures they roast instead of steam, which is the whole point of this recipe.
  • If tahini dressing seems intimidating, just remember it's basically peanut butter consistency before you add the liquid—whisk slowly and let the lemon juice and water do the work of loosening it up.
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