Buddha Bowl with Quinoa and Sweet Potatoes (Print Version)

Fluffy quinoa topped with caramelized sweet potatoes, crispy chickpeas, fresh vegetables and creamy garlic tahini dressing for a satisfying plant-based meal.

# What You'll 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 (15 ounces) chickpeas, 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 - 1 cup 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

→ 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 - Preheat oven to 425 degrees Fahrenheit.
02 - In a medium saucepan, combine rinsed quinoa, 2 cups water, and 1/2 teaspoon 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 2 tablespoons 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 1 tablespoon 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 for 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 and garnish with fresh cilantro.

# Expert Tips:

01 -
  • It feels indulgent and nourishing at the same time, like you're treating yourself while actually eating really well.
  • Once you build one, you'll stop overthinking dinner and start improvising with whatever vegetables make you happy.
  • The garlic tahini dressing is so creamy and rich that no one will believe it's completely plant-based.
  • You can make it in less than an hour, including the time it takes to chop vegetables slowly while listening to music.
02 -
  • The tahini dressing thickens as it sits, so make it right before assembly and don't be shy with the water until it reaches the consistency of heavy cream.
  • Both the sweet potatoes and chickpeas need to cool for just a minute or two after roasting—they'll continue crisping up while they rest, and that's when the magic happens.
  • The beauty of this bowl is that every component can be made ahead and mixed and matched throughout your week, so cook extra of whatever you love most.
03 -
  • Make a double batch of tahini dressing and keep it in the fridge for up to five days—it's so good on roasted vegetables, in grain bowls, or drizzled over toast.
  • If you prep all your components on Sunday, you can assemble fresh bowls in under two minutes any night of the week without sacrificing quality.
Go Back