Description
This colorful Buddha Bowl is a wholesome and nourishing meal featuring roasted sweet potatoes, broccoli, bell pepper, and chickpeas served over fluffy quinoa with mixed greens and creamy avocado. Enhanced by a tangy tahini dressing, it offers a perfect balance of fiber, plant-based protein, healthy fats, and vibrant vegetables, making it an ideal vegetarian and vegan-friendly lunch or dinner option.
Ingredients
For the Bowl
- 1 cup quinoa, uncooked
- 2 cups vegetable broth or water
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 sweet potato, peeled and cubed
- 1 small broccoli head, cut into florets
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups mixed greens or baby spinach
- 1 avocado, sliced
- 1/4 cup pumpkin seeds
- Fresh parsley or cilantro, for garnish
For the Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1 small garlic clove, minced
- 3–4 tablespoons warm water
- 1/4 teaspoon salt
Instructions
- Cook the Quinoa: Rinse the quinoa thoroughly under cold water. Place it in a saucepan with 2 cups of vegetable broth or water. Bring to a boil, cover, then reduce the heat and simmer gently for 15 minutes until the quinoa is tender and has absorbed the liquid. Remove from heat and let it stand covered for 5 minutes, then fluff with a fork to separate the grains.
- Preheat the Oven: Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Season the Vegetables: On the prepared baking sheet, arrange the cubed sweet potato, broccoli florets, sliced red bell pepper, and drained chickpeas. Drizzle with olive oil and sprinkle smoked paprika, ground cumin, garlic powder, salt, and black pepper evenly over them. Toss everything well to ensure the vegetables and chickpeas are coated evenly with the oil and spices.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, tossing halfway through cooking to promote even browning. Roast until the vegetables are tender and lightly browned at the edges.
- Prepare the Tahini Dressing: In a small bowl, whisk together the tahini, fresh lemon juice, maple syrup, minced garlic, and salt. Gradually add warm water, one tablespoon at a time, whisking until the dressing reaches a smooth, creamy, and pourable consistency.
- Assemble the Buddha Bowls: Divide the cooked quinoa and mixed greens evenly among four bowls. Top each bowl with the roasted vegetables and chickpeas, sliced avocado, and sprinkle with pumpkin seeds.
- Serve: Generously drizzle the tahini dressing over each bowl and garnish with fresh parsley or cilantro before serving for an added burst of freshness.
Notes
- Add cucumber, shredded carrots, cabbage, or cherry tomatoes for extra freshness and texture.
- For additional protein, consider adding grilled tofu or cooked edamame.
- Using maple syrup in the dressing keeps this recipe fully vegan.
- All components can be prepared ahead of time and stored separately in the refrigerator for up to 4 days for convenience.
- To maintain the avocado’s fresh texture and vibrant color, keep it and the tahini dressing separate until just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Main Course
- Method: Roasting
- Cuisine: Mediterranean, Middle Eastern-Inspired
