Buddha Bowl Quinoa Sweet Potatoes (Print Version)

Nourishing bowl with fluffy quinoa, roasted sweet potatoes, crispy chickpeas, fresh veggies, and creamy garlic tahini.

# 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:

01 - Set oven temperature 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 or 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, turning once, until golden and tender.
04 - Pat chickpeas dry with a 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.
05 - In a small bowl, whisk together tahini, lemon juice, water, olive oil, minced garlic, maple syrup, and salt until smooth. Add more water as needed to achieve desired consistency.
06 - Divide cooked quinoa among 4 serving bowls. Arrange roasted sweet potatoes, crispy chickpeas, spinach, cherry tomatoes, cucumber, avocado, and red cabbage on top. Drizzle generously with garlic tahini dressing and garnish with fresh cilantro if desired.

# Expert Tips:

01 -
  • You get to roast everything at once, so your kitchen does most of the work while you prep vegetables on the side.
  • It actually tastes better the next day when the dressing settles into all the components, making meal prep genuinely worthwhile.
  • The tahini dressing is addictive enough that you'll find yourself drizzling it on salads and grain bowls for weeks.
  • No dairy, no gluten, no fuss—but it feels indulgent enough for a proper meal, not just rabbit food.
02 -
  • Those chickpeas need to be patted completely dry or they'll stay soft and chewy no matter how long you roast them—it's the difference between a disappointing bowl and one with real textural interest.
  • Tahini separates if you let it sit, so make the dressing while your vegetables roast and don't overthink whisking it smooth—it only takes a minute once you get the ratio right.
  • Assemble the bowl with warm grains and roasted vegetables but add the avocado and soft greens just before eating, or they'll turn an unappetizing shade of brownish-grey.
03 -
  • Toast a handful of seeds or nuts right before eating if you want extra crunch and don't mind the fat addition—sunflower or pumpkin seeds are my usual choice.
  • Make the tahini dressing slightly thinner than you think you want it, since it thickens as it cools and you want it pourable, not paste-like, when you're building your bowl.
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