Buddha Bowl with Tahini Dressing
This vibrant Buddha bowl features a medley of roasted vegetables, fluffy quinoa, and crisp greens. It's all brought together with a creamy, tangy tahini dressing, offering a satisfying and nutritious meal.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 713 kcal
Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
bowl
- 0.5 cupquinoa, uncooked
- 1 cupwater
- 1 pcssweet potato, peeled and diced into 1-inch (2.5 cm) cubes
- 1 cupbroccoli, cut into florets
- 1 canchickpea, rinsed and drained
- 2 tbspolive oil
- 0.5 tsppaprika
- 0.5 tspgarlic powder
- 0.25 tspsalt
- 0.25 tspblack pepper
- 2 cupmixed greens
dressing
- 3 tbsptahini
- 2 tbsplemon juice, freshly squeezed
- 2 tbspwater
- 1 tspmaple syrup
- 1 clovegarlic, minced
- 0.13 tspsalt
Equipment
fork · lid · saucepan · oven · whisk · baking sheet · parchment paper · mixing bowl
The method
Step by step
- 1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
About 5 min
- 2
In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
About 20 min
Cook’s note: Do not lift the lid while the quinoa is cooking.
- 3
Fluff the cooked quinoa with a fork and set aside.
- 4
On the prepared baking sheet, combine the sweet potato, broccoli, and chickpeas. Drizzle with olive oil, paprika, garlic powder, salt, and black pepper.
About 5 min
Cook’s note: Ensure vegetables are in a single layer for even roasting.
- 5
Toss gently to coat all the vegetables and chickpeas evenly.
- 6
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
About 25 min
Cook’s note: Keep an eye on the broccoli to prevent it from burning.
- 7
While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, water, maple syrup, minced garlic, and salt until smooth and creamy.
About 5 min
Cook’s note: Add more water a teaspoon at a time if the dressing is too thick.
- 8
To assemble the bowls, divide the mixed greens between two serving bowls.
- 9
Top with equal portions of cooked quinoa and the roasted vegetables and chickpeas.
- 10
Drizzle generously with the tahini dressing and serve immediately.
Per serving
Nutrition
- Calories
- 712.6kcal
- Protein
- 22.3g
- Carbs
- 90.3g
- Fat
- 31.8g
- Fibre
- 17.7g
- Sugar
- 12.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover components separately in airtight containers in the refrigerator.
Reheat roasted vegetables in a microwave or oven until warm. Quinoa can be reheated or served cold. Dressing should not be heated.
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