Buddha Bowl (Printable)
Colorful grain bowl with roasted chickpeas, sweet potato, fresh veggies, and creamy tahini dressing.
# What You'll Need:
→ Grains
01 - 1 cup cooked quinoa or brown rice
→ Protein
02 - 1 (15 oz) can chickpeas, drained and rinsed
03 - 1 tbsp olive oil
04 - 1 tsp smoked paprika
05 - ½ tsp ground cumin
06 - Salt and freshly ground black pepper, to taste
→ Vegetables
07 - 1 medium sweet potato, peeled and cubed
08 - 1 tbsp olive oil
09 - 1 cup red cabbage, thinly sliced
10 - 1 cup cherry tomatoes, halved
11 - 1 medium avocado, sliced
12 - 1 cup baby spinach or kale
→ Dressing
13 - 3 tbsp tahini
14 - 1 clove garlic, minced
15 - 2 tbsp fresh lemon juice
16 - 2 tbsp water, plus more as needed
17 - 1 tsp maple syrup
18 - Salt, to taste
→ Toppings
19 - 2 tbsp toasted sesame seeds
20 - 2 tbsp pumpkin seeds
21 - Fresh coriander leaves
# How To Make It:
01 - Preheat the oven to 400°F. Toss the sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Spread in an even layer on a baking sheet and roast for 20–25 minutes until tender and lightly golden on the edges.
02 - In a mixing bowl, toss the drained chickpeas with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper until evenly coated. Spread on a separate baking sheet and roast for 15 minutes until crispy, tossing halfway through.
03 - Prepare the quinoa or brown rice following the package directions until fluffy and tender. Keep warm until ready to assemble.
04 - In a small bowl, whisk together the tahini, minced garlic, lemon juice, water, maple syrup, and salt until smooth and creamy. Add more water a splash at a time to reach your preferred consistency.
05 - Thinly slice the red cabbage, halve the cherry tomatoes, slice the avocado, and wash the baby spinach or kale. Set aside.
06 - Divide the cooked grains among four bowls. Layer each with spinach or kale, roasted sweet potato, crispy chickpeas, red cabbage, cherry tomatoes, and sliced avocado.
07 - Drizzle the tahini dressing generously over each bowl. Sprinkle with sesame seeds, pumpkin seeds, and fresh coriander leaves. Serve immediately.
# Expert Tips:
01 -
- Every component can be prepped ahead so weeknight dinners take ten minutes of assembly instead of forty five.
- The tahini dressing is the kind of thing you will want to put on everything from roasted carrots to toast.
02 -
- Do not skip drying the chickpeas after rinsing because excess moisture is the enemy of crispiness.
- The dressing will thicken in the fridge so stir in a splash of water before using leftovers.
03 -
- Crowding the baking sheet is the number one reason roasted vegetables steam instead of caramelizing so give everything room.
- A squeeze of extra lemon juice over the assembled bowl right before eating wakes up every single flavor on the plate.