Quinoa Buddha Bowl (Print Version)

A vibrant bowl with quinoa, roasted veggies, chickpeas, and creamy tahini dressing for a wholesome meal.

# What You'll Need:

→ 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 to adjust consistency
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

# Steps to Follow:

01 - Preheat oven to 425°F. Arrange sweet potato, red bell pepper, zucchini, and broccoli on a large baking sheet. Drizzle with olive oil, sprinkle smoked paprika, salt, and black pepper. Toss to coat evenly.
02 - Roast vegetables for 20 to 25 minutes, stirring halfway through, until tender and slightly caramelized.
03 - 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, then fluff with a fork.
04 - Whisk tahini, lemon juice, water, maple syrup, minced garlic, and salt until smooth. Add additional water, if needed, to achieve a pourable consistency.
05 - Divide cooked quinoa into four bowls. Top with roasted vegetables and chickpeas. Drizzle with tahini dressing. Add optional avocado slices, pumpkin seeds, and fresh herbs as desired.

# Additional Tips::

01 -
  • It comes together faster than you'd expect, with most of the time spent on hands-off roasting while you relax.
  • Every component stands on its own, so you can swap vegetables based on what's in season or what you're craving.
  • The tahini dressing is thick, creamy, and has that secret depth that makes people ask what you put in it.
02 -
  • If your tahini dressing breaks or gets grainy, it usually means you need to add more water very slowly—sometimes a tablespoon or two of warm water whisked in gently fixes it completely.
  • Don't skip rinsing the quinoa, or you'll end up with a slightly bitter, soapy-tasting bowl that makes you question everything.
  • The vegetables taste best still warm, so time your roasting so everything finishes around the same moment you plate the quinoa.
03 -
  • Cut your vegetables slightly larger than you think you need—they shrink more than you expect, and smaller pieces can turn to mush before the others are done roasting.
  • If your bowl feels too hearty, add a handful of fresh greens like arugula or spinach underneath the quinoa; they'll wilt slightly from the warm components and add a pleasant bitterness.
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