Buddha Bowl Quinoa Sweet (Print version)

Fluffy quinoa paired with roasted sweet potatoes, crispy chickpeas, fresh vegetables, and garlic tahini dressing.

# What You 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 chickpeas (15 ounces), 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 - 2 cups 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 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
27 - 1/4 teaspoon salt

# How To Make It:

01 - Set oven to 425 degrees Fahrenheit.
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 achieve 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 can be prepped ahead, turning meal prep day into something that actually feels satisfying.
  • The tahini dressing is so creamy and garlicky that even skeptics of plant-based eating suddenly understand the appeal.
  • You get to eat warm roasted vegetables and cool fresh greens in the same bite, which sounds simple but changes everything about the eating experience.
02 -
  • The dressing will thicken as it sits, so make it slightly looser than you think you want it; you can always add more tahini later but you can't fix it if it's too thick.
  • Those crispy chickpeas will lose their crunch if you pour the dressing on them hours before eating, so if you're meal prepping, keep the components separate and assemble fresh each time.
03 -
  • Spread your roasted vegetables on the baking sheet in a single layer with some space between them so they roast instead of steaming—this is what gives you those caramelized edges.
  • Mince your garlic for the dressing at least a few minutes before whisking it in; the flavors develop and mellow slightly, making the dressing taste more rounded than harshly garlicky.
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