Buddha Bowl with Quinoa Sweet Potatoes (Printable)

Vibrant bowl with quinoa, roasted sweet potatoes, crispy chickpeas, fresh veggies, and garlic tahini dressing.

# 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 (optional)

→ Garlic Tahini Dressing

21 - 1/3 cup tahini
22 - 2 tablespoons fresh 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 nectar
27 - 1/4 teaspoon salt

# How To Make It:

01 - Preheat the oven to 425°F.
02 - In a medium saucepan, combine rinsed quinoa, water, and 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 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 olive oil, cumin, smoked paprika, garlic powder, and salt. Roast for 20 to 25 minutes, shaking the pan 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 to achieve desired consistency.
06 - Divide 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 if desired.

# Expert Tips:

01 -
  • It comes together in under an hour, making weeknight meals feel less like a chore and more like self-care.
  • Every element can be prepped ahead, so you're basically just assembling a masterpiece on busy days.
  • The tahini dressing is so good you'll find yourself making it for everything else you cook.
02 -
  • Drying the chickpeas thoroughly is non-negotiable—wet chickpeas will steam and stay soft no matter how long you roast them, which I discovered after a disappointing batch.
  • The tahini dressing gets thicker as it sits, so if you're making it ahead, thin it out with more water just before serving or whisk it fresh right before eating.
03 -
  • Make the tahini dressing the night before and store it in the fridge—it actually develops deeper flavor overnight, and you'll have one less thing to do when you're assembling bowls.
  • Roast all your vegetables at the same time by putting the sweet potatoes in first since they take slightly longer, then adding the chickpeas partway through so everything finishes around the same time.
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