Save to Pinterest This vibrant Buddha Bowl is a nourishing feast for the senses, combining fluffy quinoa with caramelized roasted sweet potatoes and crunchy oven-roasted chickpeas. It is a colorful assembly of fresh vegetables drizzled with a rich, velvety garlic tahini dressing that ties every bite together perfectly, offering a balance of wholesome flavors and satisfying textures in every spoonful.
Save to Pinterest The secret to this bowl lies in the contrast of temperatures and textures. The warm, spiced roasted elements provide a comforting base, while the crisp raw greens and creamy avocado add freshness. The homemade garlic tahini dressing adds a savory depth that elevates the simple ingredients into a gourmet-style meal.
Ingredients
- Grain Base: 1 cup (180 g) quinoa, rinsed; 2 cups (480 ml) water; 1/2 tsp salt.
- Roasted Sweet Potatoes: 2 medium sweet potatoes, peeled and diced; 2 tbsp olive oil; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; Salt and pepper, to taste.
- Crispy Chickpeas: 1 can (15 oz/425 g) chickpeas, drained and rinsed; 1 tbsp olive oil; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; Salt, to taste.
- Fresh Vegetables: 1 cup baby spinach or mixed greens; 1 cup cherry tomatoes, halved; 1 cup cucumber, sliced; 1 medium avocado, sliced; 1/4 cup shredded red cabbage; 2 tbsp fresh cilantro, chopped (optional).
- Garlic Tahini Dressing: 1/3 cup (80 ml) tahini; 2 tbsp lemon juice; 2 tbsp water (plus more as needed); 1 tbsp olive oil; 1-2 garlic cloves, minced; 1 tsp maple syrup or agave; 1/4 tsp salt.
Instructions
- Step 1: Preheat Oven
- Preheat the oven to 425°F (220°C).
- Step 2: Cook Quinoa
- In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Step 3: Roast Sweet Potatoes
- 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 25-30 minutes, turning once, until golden and tender.
- Step 4: Roast Chickpeas
- Pat chickpeas dry with a towel. On another baking sheet, toss with olive oil, cumin, smoked paprika, garlic powder, and salt. Roast for 20-25 minutes, shaking halfway, until crispy.
- Step 5: Prepare Dressing
- In a small bowl, whisk together tahini, lemon juice, water, olive oil, minced garlic, maple syrup, and salt until smooth, adding more water if needed for your desired consistency.
- Step 6: Assemble
- 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.
Zusatztipps für die Zubereitung
To ensure the chickpeas get truly crispy, make sure they are as dry as possible before tossing them with oil. You can also roast the sweet potatoes and chickpeas at the same time if your oven is large enough to accommodate two baking sheets on different racks.
Varianten und Anpassungen
You can easily swap the quinoa for brown rice, farro, or cauliflower rice for a variation in texture. For extra vegetable power, consider adding roasted broccoli, carrot ribbons, or steamed edamame to the mix.
Serviervorschläge
This bowl is delicious served warm or at room temperature. If you want extra crunch, top the bowl with a handful of toasted seeds or nuts, such as pumpkin seeds or sliced almonds, just before serving.
Save to Pinterest Whether you are looking for a nutrient-dense lunch or a beautiful dinner to share, this Buddha Bowl offers a complete and delicious plant-based meal that never fails to satisfy. Enjoy the vibrant colors and the wholesome goodness of every ingredient.
Common Recipe Questions
- → Can I make this bowl ahead of time?
Absolutely. The quinoa, roasted sweet potatoes, and crispy chickpeas all store beautifully in the refrigerator for 4-5 days. Keep the dressing separately and add fresh vegetables just before serving for best texture.
- → What can I substitute for quinoa?
Brown rice, farro, cauliflower rice, or even millet work wonderfully as grain bases. Adjust cooking times accordingly and ensure the grain is fully cooked before assembling your bowls.
- → How do I get the chickpeas really crispy?
Pat them thoroughly dry with a clean towel before seasoning. Spread them in a single layer without overcrowding the baking sheet, and roast at high heat. Don't skip shaking the pan halfway through for even crisping.
- → Is this bowl protein-rich enough for a main meal?
With quinoa providing complete protein and chickpeas adding plant-based protein, each serving delivers about 14 grams. Add hemp seeds, roasted tofu, or serve with warm naan for extra protein if desired.
- → Can the tahini dressing be made nut-free?
Tahini is made from sesame seeds, not nuts, so this dressing is naturally nut-free. For a completely seed-free alternative, try a cashew cream or avocado-based dressing with lemon and garlic.