Buddha Bowl (Printable version)
A vibrant nourishing bowl with colorful vegetables, whole grains, and plant protein drizzled with 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
→ Tahini 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 pure maple syrup
18 - Salt, to taste
→ Toppings
19 - 2 tbsp toasted sesame seeds
20 - 2 tbsp pumpkin seeds
21 - Fresh cilantro leaves
# Directions:
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 at 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 once halfway through.
03 - Prepare the quinoa or brown rice according to the package directions. Fluff with a fork and set aside.
04 - In a small bowl, whisk together the tahini, minced garlic, lemon juice, 2 tbsp water, maple syrup, and salt until smooth and creamy. Add additional 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 rinse the baby spinach or kale. Pat greens dry.
06 - Divide the cooked grains among four bowls. Arrange the spinach or kale, roasted sweet potato, crispy chickpeas, sliced cabbage, halved tomatoes, and sliced avocado over the grains in each bowl.
07 - Drizzle the tahini dressing generously over each bowl. Sprinkle with toasted sesame seeds, pumpkin seeds, and fresh cilantro leaves. Serve immediately.
# Expert advice:
01 -
- Everything roasts on one sheet pan while you prep the rest, so cleanup is almost nothing.
- The tahini dressing pulls every flavor together and tastes good on practically anything left in your fridge.
02 -
- Crowding the chickpeas on the pan is the fastest way to end up with soft, steamed beans instead of the satisfying crunch you want.
- Tahini behaves differently depending on the brand, so always taste the dressing and adjust lemon or water before deciding it needs fixing.
03 -
- Roast the chickpeas and sweet potatoes at the same time on separate shelves, but switch their positions halfway through so the bottom sheet gets equal heat.
- Make a double batch of the tahini dressing and keep it in the refrigerator for up to five days because it upgrades any leftover grains or roasted vegetables into a real meal.