Quinoa Buddha Bowl with Tahini Dressing
A nutrient-packed Buddha bowl featuring quinoa, roasted vegetables, and chickpeas, topped with a creamy, dairy-free tahini dressing.
Equipment
- Baking sheet (notes: lined with parchment paper)
- Medium saucepan (notes: for cooking quinoa)
- Mixing bowl (notes: for tossing ingredients)
Ingredients
- 1/2 cup Quinoa notes: rinsed
- 1 cup Water
- 1 cup Sweet potato notes: diced
- 1/2 cup Chickpeas notes: cooked or canned, drained
- 1/2 cup Kale notes: chopped
- 1/2 cup Bell peppers notes: sliced, any color
- 1 tbsp Olive oil notes: for roasting
- 1/4 tsp Salt notes: for seasoning
- 1/4 tsp Black pepper notes: for seasoning
- 2 tbsp Tahini
- 1 tbsp Lemon juice notes: fresh
- 1 tbsp Water notes: to thin dressing
- 1/2 tsp Garlic powder
- 1/2 tsp Maple syrup
Instructions
- Preheat the oven to 400°F.
- Toss diced sweet potatoes and chickpeas with olive oil, salt, and black pepper on a baking sheet. Roast for 20 minutes, flipping halfway through.
- While roasting, cook quinoa with water in a medium saucepan over medium heat until water is absorbed (about 15 minutes). Fluff with a fork and set aside.
- In a mixing bowl, combine kale and bell peppers.
- In a small bowl, whisk together tahini, lemon juice, water, garlic powder, and maple syrup to make the dressing. Adjust water for desired consistency.
- Assemble the Buddha bowl: start with a base of quinoa, add roasted sweet potatoes, chickpeas, kale, and bell peppers. Drizzle with tahini dressing.
- Garnish with sesame seeds or fresh herbs if desired, and serve immediately.
Notes
Customize the bowl with your favorite vegetables or proteins like tofu or grilled chicken for variety.