Buddha Bowl Quinoa Sweet Potatoes Chickpeas (Printable View)

Vibrant bowl with quinoa, roasted sweet potatoes, crispy chickpeas, fresh veggies, 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 nectar
27 - 1/4 teaspoon salt

# How To Make It:

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, stirring once halfway through, until golden and tender.
04 - Pat chickpeas dry with a kitchen 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 and golden.
05 - In a small mixing bowl, whisk together tahini, lemon juice, water, olive oil, minced garlic, maple syrup, and salt until smooth and creamy, adding more water as needed to reach desired consistency.
06 - Divide cooked quinoa evenly among 4 serving bowls. Arrange roasted sweet potatoes, crispy chickpeas, spinach, cherry tomatoes, cucumber slices, avocado, and red cabbage on top of each bowl. Drizzle generously with garlic tahini dressing and garnish with fresh cilantro if desired.

# Expert Advice:

01 -
  • It's genuinely satisfying without feeling heavy, and you'll actually feel good after eating it instead of just full.
  • Everything comes together in under an hour, making it perfect for busy weeknights or weekend meal prep.
  • The textures work in conversation with each other—nothing about this bowl is boring or monotonous.
  • You can swap nearly every component and it still works, so it grows with your ingredient preferences.
02 -
  • If your tahini dressing breaks or gets too thick, resist the urge to panic and just keep whisking—a little extra water whisked in slowly will bring it back to silky life.
  • The chickpeas need to be genuinely dry before roasting or they'll disappoint you with their lack of crispness, so don't skip the towel step even though it feels unnecessary.
03 -
  • Spread your chickpeas in a single layer on the baking sheet instead of piling them or they'll steam instead of crisping up properly.
  • Make extra dressing because once you taste it you'll want to drizzle it on things all week, and it's honestly good enough to eat with a spoon.
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