Quinoa Buddha Bowl vibrant (Print)

A vibrant bowl of quinoa, roasted veggies, legumes, and creamy tahini dressing with rich textures.

# Components:

→ Grains

01 - 1 cup quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Roasted Vegetables

04 - 1 medium sweet potato, peeled and cubed
05 - 1 red bell pepper, diced
06 - 1 small zucchini, sliced
07 - 1 cup broccoli florets
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon smoked paprika
10 - Salt and black pepper, to taste

→ Legumes

11 - 1 can (15 ounces) chickpeas, drained and rinsed

→ Tahini Dressing

12 - 1/3 cup tahini
13 - 2 tablespoons lemon juice
14 - 2 tablespoons water, plus more as needed
15 - 1 tablespoon maple syrup or agave nectar
16 - 1 small garlic clove, minced
17 - Salt, to taste

→ Toppings (optional)

18 - 1 avocado, sliced
19 - 2 tablespoons pumpkin seeds
20 - 2 tablespoons fresh parsley or cilantro, chopped

# Directions:

01 - Set the oven temperature to 425°F.
02 - Place the sweet potato, bell pepper, zucchini, and broccoli on a large baking sheet. Drizzle with olive oil, then sprinkle smoked paprika, salt, and black pepper. Toss thoroughly to coat evenly.
03 - Roast the vegetables in the oven for 20 to 25 minutes, stirring once halfway through, until tender and slightly caramelized.
04 - Rinse the quinoa under cold water. In a saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
05 - Whisk together tahini, lemon juice, water, maple syrup, minced garlic, and salt until smooth. Adjust with additional water as needed to achieve a pourable consistency.
06 - Divide cooked quinoa into four bowls. Top each with roasted vegetables and chickpeas. Drizzle with tahini dressing and garnish with avocado slices, pumpkin seeds, and fresh herbs if desired.

# Expert Advice:

01 -
  • One bowl that keeps you satisfied for hours because the protein and whole grains actually stick with you.
  • The tahini dressing is so velvety and simple that you'll find yourself drizzling it on everything else in your kitchen.
  • You can prep the components separately and assemble whenever, which feels like cheating on a home-cooked meal.
02 -
  • Don't skip rinsing the quinoa—this one step separates fluffy grains from a bitter, gummy mess.
  • Tahini dressing will thicken as it sits; make it slightly looser than you think it should be and it'll be perfect by the time you eat.
  • Roasting vegetables at a high temperature is non-negotiable if you want caramelization and flavor instead of just cooked vegetables.
03 -
  • If your tahini dressing breaks or becomes too thick, whisk in a teaspoon of water at a time rather than pouring it in, which gives you control over consistency.
  • Pat roasted chickpeas dry before using them; any lingering moisture prevents that satisfying crunch when you bite into them.
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