Description
A vibrant, nourishing Buddha bowl packed with roasted sweet potatoes, crispy chickpeas, fluffy quinoa, fresh greens, avocado, and a dreamy tahini lemon dressing. Beautiful, healthy, and completely satisfying.
Ingredients
- Bowl Base:
- 1 cup dry quinoa (yields ~3 cups cooked)
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 1 cup broccoli florets
- 2 cups baby spinach or mixed greens
- 1 ripe avocado, sliced
- ½ cup shredded purple cabbage
- 2 tablespoons olive oil, divided
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Tahini Lemon Dressing:
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, minced
- 2–4 tablespoons warm water (to thin)
- Salt to taste
Instructions
- Cook the quinoa: Rinse quinoa under cold water. Cook according to package directions (typically 1:2 ratio with water, 15 minutes). Fluff with a fork and season lightly with salt.
- Roast the vegetables: Preheat oven to 425°F. Toss sweet potato cubes with 1 tablespoon olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet. Roast 20 minutes.
- Add chickpeas and broccoli: After 20 minutes, push sweet potato to one side. Toss chickpeas with remaining olive oil and paprika, add to pan along with broccoli florets. Roast everything together 15 more minutes until sweet potatoes are tender, chickpeas are crispy, and broccoli has charred edges.
- Make the dressing: Whisk together tahini, lemon juice, and garlic. Add warm water one tablespoon at a time until pourable. Season with salt.
- Assemble the bowls: Divide quinoa among 4 bowls. Arrange roasted sweet potato, crispy chickpeas, roasted broccoli, fresh greens, sliced avocado, and purple cabbage in sections over the quinoa.
- Drizzle generously with tahini dressing and serve immediately.
Notes
- Meal prep friendly: Roast the vegetables and cook quinoa ahead of time. Store separately in the fridge for up to 4 days. Assemble bowls fresh.
- Crispy chickpeas tip: Patting chickpeas completely dry before roasting is key to crispiness. Any moisture = steamed, not crispy.
- Dressing tip: The tahini dressing thickens in the fridge. Thin it with a splash of water when serving again.
- Customize: Add roasted beets, edamame, shredded carrots, or a soft-boiled egg.
Nutrition
- Array