Buddha Bowl with Quinoa and Sweet Potatoes (Printer-Friendly)

Nourishing bowl with fluffy quinoa, roasted sweet potatoes, crispy chickpeas, fresh veggies and creamy garlic tahini dressing.

# 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

# Directions:

01 - Preheat the 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 a towel. On another baking sheet, toss with olive oil, cumin, smoked paprika, garlic powder, and salt. Roast for 20 to 25 minutes, shaking the pan halfway through, until crispy and golden.
05 - In a small bowl, whisk together tahini, lemon juice, water, olive oil, minced garlic, maple syrup, and salt until smooth and creamy. Add more water as needed to reach desired consistency.
06 - Divide cooked quinoa evenly among 4 bowls. Arrange roasted sweet potatoes, crispy chickpeas, spinach, cherry tomatoes, cucumber, avocado slices, and red cabbage on top of each bowl. Drizzle generously with garlic tahini dressing and garnish with fresh cilantro if desired.

# Expert Suggestions:

01 -
  • The chickpeas get insanely crispy and crunchy—they're honestly addictive enough to snack on straight from the pan.
  • Everything can be prepped ahead, so you're really just assembling bowls on busy days.
  • The tahini dressing is silky and garlicky without being heavy, and it ties all the different textures together.
  • It's naturally plant-based and gluten-free, but it never feels like you're eating something restrictive.
02 -
  • The chickpeas need to be genuinely dry before roasting—any moisture clinging to them will steam instead of crisp, and you'll end up with chewy disappointment.
  • Don't mix your fresh vegetables and grains too far in advance; the greens will wilt and the tomatoes will weep if they sit marinating in that wet environment.
  • The tahini dressing thickens slightly as it cools, so if you're making it ahead, you might need to whisk in a little extra water before serving.
03 -
  • Make extra tahini dressing because you'll find yourself drizzling it on absolutely everything once you taste how good it is.
  • If your tahini seems separated or you can't get it to emulsify smoothly, try whisking the garlic and salt together first to create a paste, then slowly add the tahini while whisking—it helps the whole thing come together.
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