Save This vibrant, nourishing Buddha bowl is a feast for the senses, bringing together fluffy quinoa, caramelized roasted sweet potatoes, and perfectly crispy oven-roasted chickpeas. It's a wholesome meal that's as beautiful as it is delicious, topped with a velvety garlic tahini dressing—a perfect balance of flavors and textures.
Save Whether you're looking for a meal prep staple or a colorful weeknight dinner, this bowl delivers a satisfying mix of fresh and roasted ingredients. The smoky paprika and cumin provide a warm depth that pairs beautifully with the crisp freshness of the vegetables.
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 (60 g) baby spinach or mixed greens; 1 cup (100 g) cherry tomatoes, halved; 1 cup (100 g) cucumber, sliced; 1 medium avocado, sliced; 1/4 cup (20 g) 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 the oven to 425°F (220°C).
- Step 2
- Prepare the 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
- Prepare the 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
- Prepare crispy 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 the garlic tahini dressing: In a small bowl, whisk together tahini, lemon juice, water, olive oil, minced garlic, maple syrup, and salt until smooth, adding more water for desired consistency.
- Step 6
- Assemble the bowls: 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. Garnish with fresh cilantro if desired.
Zusatztipps für die Zubereitung
To ensure your chickpeas get truly crispy, make sure they are completely dry before tossing them in oil and spices. For a faster workflow, you can roast the sweet potatoes and chickpeas simultaneously on different oven racks.
Varianten und Anpassungen
Swap quinoa for brown rice, farro, or cauliflower rice for variation. You can also add roasted broccoli, carrot ribbons, or edamame for extra veggies. For extra crunch, top your bowl with toasted seeds or nuts.
Serviervorschläge
This Buddha bowl can be served warm or at room temperature. It is an excellent choice for meal prep as the individual components store well in the refrigerator.
Save Enjoy this wholesome and colorful Buddha bowl as a complete, satisfying meal that brings together nutrition and exceptional flavor in every forkful.
Recipe FAQs
- → Can I make this bowl ahead of time?
Yes, this bowl meal preps beautifully. Cook the quinoa, roast the sweet potatoes and chickpeas, and prepare the dressing up to 4 days ahead. Store components separately in airtight containers and assemble when ready to serve. The dressing may need thinning with additional water after refrigeration.
- → What can I use instead of tahini?
If you need to substitute tahini, try cashew butter, almond butter, or sunflower seed butter for a similar creamy consistency. For a lighter option, Greek yogurt or a cashew cream base can work, though the flavor profile will shift from the distinctive nutty, earthy taste of tahini.
- → How do I get the chickpeas really crispy?
The key to crispy chickpeas is thorough drying—rinse, drain, and pat them completely dry with towels before seasoning. Roast at 425°F on a baking sheet with plenty of space between chickpeas. Don't overcrowd the pan, and avoid opening the oven too frequently. They should feel completely dry and crunchy when done.
- → Can I use other grains instead of quinoa?
Absolutely. Brown rice, farro, bulgur, or cauliflower rice all work well as grain bases. Adjust cooking times accordingly—brown rice takes longer to cook, while cauliflower rice needs just a quick sauté. Each grain brings a slightly different texture and flavor profile to the bowl.
- → Is this bowl freezer-friendly?
The quinoa, roasted sweet potatoes, and chickpeas freeze well for up to 3 months. However, the fresh vegetables and avocado should not be frozen—they become soggy. Store the dressing separately and add fresh components after thawing and reheating the grain and roasted elements.
- → How can I add more protein?
Beyond the existing chickpeas and quinoa, consider adding roasted tofu, tempeh, or grilled chicken if not vegetarian. Hemp seeds, pumpkin seeds, or a dollop of Greek yogurt on top also boost protein content while adding extra texture and flavor dimensions.