Name: Quinoa and Roasted Vegetable Buddha Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup Dry White Quinoa; 1 large Sweet Potato, cubed; 2 cups Broccoli Florets; 1 can Canned Chickpeas, drained and rinsed; 2 tbsp Extra Virgin Olive Oil; 0.25 cup Tahini; 2 tbsp Fresh Lemon Juice; 1 tsp Maple Syrup; 1 clove Garlic, minced

"This colorful Buddha bowl is a plant-based powerhouse featuring fluffy quinoa, caramelized roasted vegetables, and crispy chickpeas. Finished with a velvety lemon-tahini dressing, it's a perfectly balanced meal for lunch or dinner."

Ingredients

Qty	Item
1 cup 185 g	Dry White Quinoa
1 large 300 g	Sweet Potato, cubed
2 cups 150 g	Broccoli Florets
1 can 425 g	Canned Chickpeas, drained and rinsed
2 tbsp 30 ml	Extra Virgin Olive Oil
0.25 cup 60 ml	Tahini
2 tbsp 30 ml	Fresh Lemon Juice
1 tsp 5 ml	Maple Syrup
1 clove 5 g	Garlic, minced

How to Make Quinoa and Roasted Vegetable Buddha Bowl

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Spread the cubed sweet potatoes, broccoli florets, and chickpeas onto the baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat.

Roast the vegetables for 25-30 minutes, or until the sweet potatoes are fork-tender and the broccoli edges are crispy.

Meanwhile, rinse the quinoa under cold water. Combine it with 2 cups of water or vegetable broth in a saucepan. Bring to a boil, then cover and simmer on low for 15 minutes until the water is absorbed.

Make the dressing by whisking the tahini, lemon juice, maple syrup, minced garlic, and 2-3 tablespoons of warm water together in a small bowl until smooth.

Fluff the quinoa with a fork and divide among four bowls.

Top the quinoa with the roasted vegetables and chickpeas. Drizzle the lemon-tahini sauce over each bowl and garnish with fresh parsley if desired.

·
Pat the chickpeas completely dry with a paper towel before roasting to ensure they get crispy.
·
For extra flavor, cook the quinoa in vegetable broth instead of plain water.
·
Add a handful of fresh kale or spinach to the bowl for extra greens and crunch.

Frequently Asked Questions

Can I make this ahead of time?

Yes, this bowl is excellent for meal prep. Store the dressing separately and drizzle just before eating.

Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free, making this recipe suitable for those with gluten sensitivities.

What other veggies can I roast?

Bell peppers, red onions, cauliflower, and zucchini all work wonderfully in this Buddha bowl.

How long does the tahini dressing last?

The dressing will stay fresh in an airtight container in the refrigerator for up to 7 days.

Video Tutorials

Quinoa & Roasted Veggie Buddha Bowl: A Culinary Journey | Vital Veggie Vision

WHOLESOME QUINOA NOURISH BOWL with Asian Dressing | High Protein Vegetarian and Vegan Meal Ideas

Roasted Veggie Quinoa Bowl

Roasted Veggie Quinoa Bowls

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