Buddha Bowl Quinoa Sweet Potatoes (Print)

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

# Ingredients:

→ 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 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

# Instructions:

01 - Preheat oven to 425 degrees Fahrenheit.
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 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 gradually to reach desired consistency.
06 - Divide cooked 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.

# Pro Tips:

01 -
  • Every bite gives you a different combination of creamy, crunchy, soft, and tangy all at once.
  • You can prep the roasted components ahead and throw together lunch in two minutes flat.
  • It looks impressive enough to serve guests but easy enough to make on a random Tuesday.
  • The garlic tahini dressing is so good you will start putting it on everything else too.
02 -
  • If you skip drying the chickpeas, they will steam instead of crisp, and you will end up with sad, soft beans.
  • Do not crowd the sweet potatoes on the baking sheet or they will steam and turn mushy instead of caramelizing.
  • The tahini dressing thickens as it sits, so whisk in a bit more water right before serving if needed.
03 -
  • Roast your chickpeas on a lower rack and sweet potatoes on a higher one if you are using both sheets at once, it helps everything cook evenly.
  • If your tahini is really thick and seizes up when you add lemon juice, just keep whisking and adding water slowly until it loosens into a creamy drizzle.
  • Taste the dressing before you serve it and adjust with more lemon, salt, or maple syrup depending on your tahini brand, they all vary in bitterness and intensity.
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