Buddha bowl with quinoa chickpeas (Print Version)

A vibrant bowl with quinoa, roasted sweet potatoes, crispy chickpeas, fresh vegetables, 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 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
27 - 1/4 teaspoon salt

# Method:

01 - Preheat the 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 or 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, adding more water for 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. Garnish with fresh cilantro if desired.

# Expert Advice:

01 -
  • It's genuinely filling without feeling heavy, the kind of meal you'll crave again the next day.
  • Everything can be prepped ahead, which means you're not stuck in the kitchen when you'd rather be doing literally anything else.
  • The tahini dressing tastes like a secret, the kind of thing people ask for the recipe to, and you'll smile knowing it's just five simple ingredients.
02 -
  • The quinoa water ratio feels small, but it's perfect; too much water creates mushy grain instead of those beautiful fluffy individual grains.
  • Crispy chickpeas demand a completely dry surface before roasting—wet chickpeas steam instead of crisping, and they'll taste like disappointment instead of delicious.
  • The tahini dressing thickens slightly as it sits, so mix it just before you're ready to drizzle; leftover dressing keeps for three days and becomes your new favorite condiment.
03 -
  • Toast your cumin and paprika briefly in a dry pan before sprinkling them on the roasted vegetables—the heat intensifies their flavor and makes the entire bowl taste more sophisticated.
  • Mince your garlic for the dressing just before whisking it in; garlic that sits around becomes harsh and bitter, but fresh-minced garlic stays bright and punchy.
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