Buddha Bowl with Quinoa and Sweet Potatoes (Printable version)

Fluffy quinoa with roasted sweet potatoes, crispy chickpeas, fresh vegetables, and creamy garlic tahini dressing for a complete nourishing meal.

# 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 fresh lemon juice
23 - 2 tablespoons water, plus more as needed
24 - 1 tablespoon olive oil
25 - 1 to 2 garlic cloves, minced
26 - 1 teaspoon maple syrup or agave nectar
27 - 1/4 teaspoon salt

# Directions:

01 - Preheat 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 to 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 to 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 Tips:

01 -
  • Every component comes together in the same 30 minutes, so you're eating dinner while your oven's still warm.
  • The textures and flavors are so balanced that vegetarian and meat-eating guests actually fight over the last bowl.
02 -
  • Crispy chickpeas only stay crispy for a few hours; if meal-prepping, keep them separate and crisp them fresh the morning you eat, or store them in an airtight container with silica packets.
  • The tahini dressing thickens as it sits and cools, so make it slightly thinner than you want it to be—you can always add more tahini or lemon later, but you can't take it out.
03 -
  • Taste the tahini dressing cold right after making it, because the flavor dulls slightly as it cools in the refrigerator—if it's just right when warm, it'll taste a little flat later, so season slightly generously.
  • If you're eating immediately, serve the bowl while the chickpeas and sweet potatoes are still warm and the greens can wilt slightly into the warmth; it creates this perfect temperature contrast that's genuinely addictive.
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