Buddha Bowl Recipe
Fusion · Main course · 50 min total
A nourishing and colorful bowl packed with roasted vegetables, quinoa, chickpeas, and a tangy tahini dressing. Perfect for a healthy and satisfying meal.
20
min prep
min prep
30
min cook
min cook
2
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1 cup cooked quinoa
- 1 sweet potato, cubed
- 1 cup broccoli florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 2 cups mixed greens
- 1 avocado, sliced
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 1 clove garlic, minced
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato, broccoli, and chickpeas with olive oil, salt, pepper, and smoked paprika. Spread on baking sheet.
- Roast for 25-30 minutes, until vegetables are tender and chickpeas are crispy.
- Meanwhile, make the dressing: whisk together tahini, lemon juice, water, and garlic until smooth. Add more water if needed to reach desired consistency.
- Assemble bowls: divide quinoa, mixed greens, roasted vegetables, chickpeas, and avocado between two bowls.
- Drizzle with tahini dressing and serve.
Tips
- Add a protein like grilled chicken or tofu for extra heartiness.
- Store leftover components separately and assemble when ready to eat.
- For a gluten-free option, ensure quinoa is certified gluten-free.
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