Quinoa Buddha Bowl (Printable)

Nourishing bowl with quinoa, roasted vegetables, chickpeas, and creamy tahini dressing—wholesome and vibrant.

# What You'll Need:

→ Grains

01 - 1 cup quinoa
02 - 2 cups water
03 - 1/2 tsp 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 tbsp olive oil
09 - 1/2 tsp smoked paprika
10 - Salt and black pepper, to taste

→ Legumes

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

→ Tahini Dressing

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

→ Toppings

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

# Directions:

01 - Preheat oven to 425°F.
02 - Arrange sweet potato, bell pepper, zucchini, and broccoli on a large baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper. Toss to coat evenly.
03 - Roast vegetables for 20-25 minutes, stirring halfway, until tender and slightly caramelized.
04 - While vegetables roast, rinse quinoa under cold water. In a saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat, 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, garlic, and salt until smooth. Adjust water to reach a pourable consistency.
06 - Divide quinoa among four bowls. Top with roasted vegetables and chickpeas. Drizzle with tahini dressing. Add avocado slices, pumpkin seeds, and fresh herbs if desired.

# Expert Advice:

01 -
  • Each component can be prepped ahead and assembled in minutes when hunger strikes, which saved me countless times during chaotic workweeks.
  • The balance of protein, complex carbs, and healthy fats keeps you genuinely full for hours, not that fake fullness that leaves you sneaking to the pantry an hour later.
02 -
  • Never salt your quinoa after cooking—it creates an unpleasant crunchy texture I discovered during an important dinner with friends.
  • Roasting vegetables at 425°F rather than 350°F gives you those caramelized edges that make all the difference between bland and extraordinary.
03 -
  • If your tahini dressing seizes up and becomes too thick, whisk in ice-cold water one teaspoon at a time rather than room temperature water—it emulsifies more smoothly and creates a creamier result.
  • Toast your pumpkin seeds in a dry pan for exactly 2 minutes until they start popping for an incredible depth of flavor that elevates the entire dish.
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