Buddha Bowl with Quinoa Sweet Potatoes (Printable Version)

Fluffy quinoa with roasted sweet potatoes, crispy chickpeas, fresh vegetables, and creamy 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

# Directions:

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 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, adding more water as needed for desired consistency.
06 - Divide quinoa among 4 bowls. Arrange roasted sweet potatoes, crispy chickpeas, spinach, cherry tomatoes, cucumber, avocado, and red cabbage on top. Drizzle generously with garlic tahini dressing. Garnish with fresh cilantro if desired.

# Expert Tips:

01 -
  • Every bite feels different because you're getting crispy chickpeas, creamy avocado, and tender roasted potatoes all at once.
  • The tahini dressing is so good you'll want to bottle it and drizzle it on literally everything.
  • It's naturally vegan and gluten-free without tasting like you're missing anything.
  • You can prep most of it in advance, making weeknight dinners feel less chaotic.
02 -
  • Don't skip patting the chickpeas dry—I learned this the hard way by wondering why mine stayed chewy instead of becoming the crispy snacks I craved.
  • Roasting the chickpeas on their own sheet matters because they need dry heat and space; mixing them with the potatoes means they'll steam and you'll be disappointed.
  • The tahini dressing thickens slightly as it sits, so if you're making it ahead, store it in a jar and whisk in a little more water before serving.
03 -
  • If you make this bowl for meal prep, keep the dressing separate until you're ready to eat—wet greens turn into sadness.
  • The tahini dressing is the secret weapon here; don't go light on it, and if you're not a tahini person yet, this is the recipe that will convert you.
Go Back