Quinoa Buddha Grain Bowl
This nourishing Buddha bowl is built on a hearty base of fluffy quinoa and topped with roasted sweet potatoes, crispy chickpeas, and a creamy tahini dressing. It is a perfectly balanced plant-based meal that delivers incredible flavor and keeps you full for hours.
A wholesome and colorful quinoa Buddha bowl loaded with roasted vegetables and tahini dressing.
Nutrition per serving
Ingredients
Base
Toppings
Protein
Sauce
Cooking
Instructions
Cook the Quinoa
Combine the rinsed quinoa with 3 cups of water in a saucepan and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes until all liquid is absorbed and the quinoa is fluffy.
Roast the Sweet Potato and Chickpeas
Toss the sweet potato cubes and dried chickpeas separately with olive oil, salt, and smoked paprika. Spread on a baking sheet and roast at 200 degrees Celsius for 25 to 30 minutes until golden and crispy.
Make the Tahini Dressing
Whisk together the tahini paste with lemon juice, garlic, and enough water to reach a pourable consistency. Season with salt and pepper and taste to adjust the balance of flavors.
Assemble and Serve
Divide the cooked quinoa between three bowls and arrange the roasted sweet potato, crispy chickpeas, and fresh baby spinach on top. Drizzle generously with the tahini dressing and serve immediately.
Substitutions
Common mistakes
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