Buddha Bowl (Printable)
Colorful quinoa bowl with roasted chickpeas, fresh veggies and creamy tahini dressing.
# What You Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 1 3/4 cups water
03 - Pinch of salt
→ Vegetables
04 - 2 medium carrots, julienned
05 - 1 avocado, sliced
06 - 1 cup cherry tomatoes, halved
07 - 1 small cucumber, sliced
08 - 3.5 oz red cabbage, finely shredded
09 - 3.5 oz baby spinach
→ Protein
10 - 1 can (14 oz) chickpeas, drained and rinsed
11 - 1 tbsp olive oil
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp ground cumin
14 - Salt and pepper, to taste
→ Dressing
15 - 3 tbsp tahini
16 - 2 tbsp fresh lemon juice
17 - 1 tbsp maple syrup
18 - 1 tbsp gluten-free soy sauce
19 - 2-3 tbsp water, to thin
→ Toppings
20 - 2 tbsp roasted sesame seeds
21 - 2 tbsp fresh cilantro or parsley, chopped
# How-To:
01 - In a medium saucepan, bring quinoa, water, and a pinch of salt to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
02 - Preheat oven to 400°F. In a mixing bowl, toss drained chickpeas with olive oil, smoked paprika, ground cumin, salt, and pepper until evenly coated. Spread in a single layer on a baking tray and roast for 20 minutes, shaking the tray halfway through, until golden and crispy.
03 - While the quinoa and chickpeas cook, wash and prep all vegetables. Julienne the carrots, slice the avocado and cucumber, halve the cherry tomatoes, and finely shred the red cabbage. Set the baby spinach aside.
04 - In a small bowl, whisk together tahini, lemon juice, maple syrup, and gluten-free soy sauce. Gradually add water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
05 - Divide the fluffed quinoa among four bowls. Arrange julienned carrots, sliced avocado, halved cherry tomatoes, sliced cucumber, shredded red cabbage, and baby spinach over the quinoa in sections. Top each bowl with roasted chickpeas.
06 - Drizzle each bowl generously with tahini dressing. Sprinkle with roasted sesame seeds and chopped fresh cilantro or parsley. Serve immediately.
# Expert Tips:
01 -
- It forgives every substitution and still looks like you spent hours planning it.
- The tahini dressing alone is worth making a double batch, because you will want it on everything by tomorrow.
- Everything cooks simultaneously, so dinner lands on the table in under an hour without any frantic last minute scrambling.
02 -
- Do not skip rinsing the quinoa or your whole bowl will taste like you seasoned it with regret.
- The chickpeas crisp up best when they are completely dry before you toss them with oil and spices, so pat them thoroughly with a clean towel.
- Avocado goes brown fast, so slice it right before serving if you want those vivid green wedges in your photos and on your plate.
03 -
- Double the dressing recipe and keep the extra in a jar in your fridge for up to a week because it upgrades grain bowls, roasted vegetables, and even simple green salads.
- Toast the sesame seeds in a dry pan for two minutes before sprinkling them on top, and you will unlock a nutty aroma that makes people close their eyes and nod when they take their first bite.