Buddha Bowl with Quinoa Sweet Potatoes (Printable)

Vibrant bowl with quinoa, roasted sweet potatoes, crispy chickpeas, fresh veggies and 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 fresh 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 the oven to 425 degrees Fahrenheit.
02 - In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat to low, 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 paper towel. On another baking sheet, toss with olive oil, cumin, smoked paprika, garlic powder, and salt. Roast for 20 to 25 minutes, shaking the pan 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 reach desired consistency.
06 - Divide cooked 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 and garnish with fresh cilantro if desired.

# Expert Advice:

01 -
  • Everything comes together in under an hour, and most of the work happens while things roast in the oven.
  • The textures keep surprising you—creamy avocado, crispy chickpeas, tender quinoa, and that silky tahini sauce bringing it all together.
  • You can prep components ahead and assemble whenever hunger strikes, making it perfect for meal planning or feeding people with different schedules.
02 -
  • Cook your grains before anything else roasts, because trying to coordinate three things finishing simultaneously leads to cold quinoa or raw sweet potatoes.
  • The tahini dressing thickens as it sits, so make it last and add extra water if needed—consistency matters more than sticking to exact amounts.
03 -
  • If tahini seizes up and becomes thick when you add lemon juice, whisk in water very slowly while staying patient—it'll become creamy again.
  • Roasting chickpeas until they're genuinely crispy takes longer than you think, so don't pull them out early just because the timer says they should be done.
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