Description
Colorful, nourishing, and deeply satisfying, these Quinoa Buddha Bowls combine roasted veggies, fresh greens, and creamy tahini dressing for a wholesome meal.
Ingredients
- Quinoa: 1 cup, uncooked
- Sweet Potatoes: 2 medium, peeled and cubed
- Chickpeas: 1 can, drained and rinsed
- Red Cabbage: 1 cup, thinly sliced
- Carrots: 1 cup, shredded or ribboned
- Cucumber: 1, sliced
- Avocado: 1, sliced
- Baby Spinach: 2 cups
- Olive Oil: 2 tablespoons
- Salt and Pepper: To taste
- Tahini: ¼ cup
- Lemon Juice: 2 tablespoons
- Maple Syrup: 1 tablespoon
- Garlic: 1 clove, minced
- Water: 2–3 tablespoons (to thin dressing)
Instructions
- Preheat Your Equipment: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine Ingredients: Rinse quinoa and combine with 2 cups of water in a saucepan. Bring to a boil, reduce heat, and simmer for 15 minutes until fluffy.
- Prepare Your Cooking Vessel: Toss sweet potatoes and chickpeas with olive oil, salt, and pepper. Spread on baking sheet.
- Assemble the Dish: Roast veggies for 25–30 minutes. Whisk tahini, lemon juice, maple syrup, garlic, and water until smooth.
- Cook to Perfection: Let components cool slightly. Layer spinach in bowls and add quinoa, roasted veggies, and fresh toppings.
- Finishing Touches: Drizzle with dressing and top with avocado. Sprinkle seeds if desired.
- Serve and Enjoy: Serve immediately or refrigerate for up to 3 days.
Notes
- Use broth instead of water for extra quinoa flavor.
- Roast chickpeas for added crunch.
- Massage greens for better texture and flavor.
- Store components separately for easy assembly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg