Buddha Bowl with Tahini (Print Version)
Colorful quinoa and roasted chickpea bowl with fresh veggies and creamy tahini dressing.
# What You'll Need:
→ Grains
01 - 7 oz (200 g) cooked quinoa or brown rice
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 large carrot, grated or spiralized
04 - 1 cup steamed broccoli florets
05 - 1 avocado, sliced
06 - 1 cup red cabbage, thinly sliced
07 - 3.5 oz (100 g) baby spinach or mixed greens
→ Plant-Based Proteins
08 - 1 can (14 oz / 400 g) chickpeas, drained and rinsed
09 - 1 tablespoon olive oil
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground cumin
12 - Salt and pepper, to taste
→ Tahini Dressing
13 - 3 tablespoons tahini
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon maple syrup
16 - 1 tablespoon soy sauce (use tamari for gluten-free)
17 - 1–2 tablespoons water, to thin
→ Toppings
18 - 2 tablespoons toasted sesame seeds
19 - Fresh herbs (parsley, cilantro, or mint)
# How to Make It:
01 - Preheat oven to 390°F (200°C). Toss drained chickpeas with olive oil, smoked paprika, ground cumin, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet and roast for 20 minutes, stirring halfway through, until golden and crispy.
02 - While the chickpeas roast, prepare quinoa or brown rice according to package directions if not already cooked. Fluff with a fork and set aside.
03 - Halve the cherry tomatoes, grate or spiralize the carrot, steam the broccoli florets until tender-crisp, slice the avocado, and thinly slice the red cabbage. Arrange all prepped vegetables near your assembly area.
04 - In a small bowl, whisk together tahini, lemon juice, maple syrup, soy sauce (or tamari), and water until smooth and creamy. Adjust consistency with additional water as needed.
05 - Divide the cooked grains evenly among four bowls. Arrange the prepared vegetables, baby spinach, and roasted chickpeas on top in sections. Drizzle generously with the tahini dressing.
06 - Sprinkle with toasted sesame seeds and scatter fresh herbs over each bowl. Serve immediately.
# Expert Advice:
01 -
- It's endlessly adaptable to whatever vegetables are languishing in your crisper drawer
- The roasted chickpeas become oddly addictive, like crispy little nuts that you'll want to snack on while assembling
- That tahini dressing somehow makes everything taste restaurant-quality despite taking two minutes to whisk together
02 -
- The chickpeas lose their crunch pretty quickly once they hit the dressing, so I always keep a few extra aside to sprinkle on top right before serving
- That tahini dressing will thicken up in the fridge, so thin it with a splash more water before using leftovers
03 -
- Toast your sesame seeds in a dry pan for just two minutes until they're fragrant and golden, it makes such a difference
- Double the dressing recipe and keep it in your fridge for quick salads all week