Buddha Bowl with Quinoa Sweet Potatoes (Printer View)

Vibrant bowl with fluffy quinoa, caramelized sweet potatoes, crispy chickpeas, fresh vegetables, 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 - 1-2 garlic cloves, minced
26 - 1 teaspoon maple syrup or agave
27 - 1/4 teaspoon salt

# Method:

01 - Preheat the oven to 425°F.
02 - In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat, 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 25-30 minutes, turning once, 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 20-25 minutes, shaking halfway through, until crispy.
05 - In a small bowl, whisk together tahini, lemon juice, water, olive oil, minced garlic, maple syrup, and salt until smooth. Add more water as needed to reach desired consistency.
06 - Divide cooked quinoa among 4 bowls. Arrange roasted sweet potatoes, crispy chickpeas, spinach, cherry tomatoes, cucumber, avocado, and red cabbage on top. Drizzle generously with garlic tahini dressing. Garnish with fresh cilantro if desired.

# Expert Advice:

01 -
  • Every bite gives you a different texture, from creamy avocado to crunchy chickpeas to fluffy quinoa.
  • It looks like something from a café menu but comes together in under an hour with mostly hands off time.
  • You can prep the components ahead and build bowls all week without getting bored.
  • The tahini dressing is so good youll want to put it on everything, and I mean everything.
02 -
  • Do not skip drying the chickpeas, wet chickpeas will never crisp no matter how long you roast them.
  • The tahini dressing will thicken as it sits, so make it a bit thinner than you think you need.
  • Let the quinoa rest covered after cooking, it finishes steaming and gets perfectly fluffy instead of mushy.
03 -
  • Roast the sweet potatoes and chickpeas on separate pans so you can pull them out at different times when they are perfectly done.
  • Make a double batch of the tahini dressing and keep it in the fridge, it lasts for a week and makes everything better.
  • If your tahini dressing is too thick or seized up, add warm water instead of cold and it will smooth out faster.
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