Quinoa Buddha Bowl with Roasted Vegetables
A vibrant and nutritious bowl combining roasted vegetables, quinoa, chickpeas, and creamy tahini dressing for a wholesome meal.
Ingredients
Grains
- 1 cup quinoa
- 2 cups water
- 1/2 tsp salt
Roasted Vegetables
- 1 medium sweet potato (peeled and cubed)
- 1 red bell pepper diced red bell pepper
- 1 small zucchini (sliced)
- 1 cup broccoli florets
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
Canned Chickpeas
- 1 can (15 oz) chickpeas (drained and rinsed)
Dressing
- 1/3 cup tahini
- 2 tbsp lemon juice
- 2 tbsp water (plus more as needed)
- 1 tbsp maple syrup or agave nectar
- 1 small garlic clove (minced)
Toppings
- 1 avocado sliced avocado
- 2 tbsp pumpkin seeds
- 2 tbsp fresh parsley or cilantro (chopped)
Instructions
- Preheat oven to 425°F (220°C).
- Arrange sweet potato, bell pepper, zucchini, and broccoli on a baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper. Roast for 20-25 minutes.
- While vegetables roast, rinse quinoa and cook in boiling water with salt for 15 minutes. Fluff with a fork.
- Mix tahini, lemon juice, water, maple syrup, garlic, and salt until smooth. Adjust water for desired consistency.
- Divide quinoa among bowls, top with roasted vegetables, chickpeas, avocado, pumpkin seeds, and herbs. Drizzle with tahini dressing.
Notes
You can customize toppings with your favorite fresh herbs or additional veggies.