Favorite Whole Food Buddha Bowl
Ready in 40 min. Lunch recipe. A vibrant, nutrient-packed bowl with quinoa, roasted veggies, and tahini dressing. Get step-by-step instructions, nutrition
Instructions
Step 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let steam for 5 minutes, then fluff with a fork.
Step 3
On the prepared baking sheet, toss sweet potato cubes and chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread in a single layer. Roast for 20-25 minutes, stirring halfway, until sweet potatoes are tender and chickpeas are crispy.
Step 4
While roasting, make the dressing: In a small bowl, whisk together tahini, lemon juice, water, garlic, maple syrup, and salt until smooth. Add more water if needed to reach desired consistency.
Step 5
Assemble bowls: Divide quinoa between two bowls. Top with mixed greens, roasted sweet potatoes and chickpeas, avocado slices, and pumpkin seeds. Drizzle with tahini dressing. Serve immediately.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
