Rainbow Buddha Bowl
A vibrant, nutrient-packed bowl loaded with roasted vegetables, creamy avocado, crispy chickpeas, and quinoa, drizzled with tahini dressing. Perfect for meal prep and endlessly customizable.
- Total time
- 30 min
- Servings
- 2
- Calories
- 485
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 425°F. Cut sweet potato into 0.5-inch cubes and toss with 1 tbsp olive oil, paprika, 0.25 tsp salt, and pepper.
Step 2
Pat chickpeas dry and toss with 1 tbsp olive oil, remaining salt and pepper. Spread on separate baking sheet.
Step 3
Toss broccoli florets with 0.5 tbsp olive oil and salt. Spread on third baking sheet.
Step 4
Roast sweet potato for 15 minutes. Add chickpea and broccoli sheets to oven; roast all together for 12-15 minutes until vegetables are tender and chickpeas are crispy.
Step 5
Meanwhile, rinse quinoa and combine with 1.5 cups water in a pot. Bring to boil, then reduce heat to low, cover, and simmer 15 minutes until tender and liquid is absorbed.
Step 6
Whisk tahini, lemon juice, minced garlic, warm water, and salt in a small bowl until smooth and pourable. Add more water if needed.
Step 7
Divide cooked quinoa between two bowls. Arrange roasted vegetables, chickpeas, fresh cucumber, cherry tomatoes, avocado, red onion, and microgreens on top.
Step 8
Drizzle tahini dressing over each bowl and serve immediately.
Tools you’ll need
- 3 sheet pans
- medium pot with lid
- small mixing bowl
- whisk
- cutting board
- chef's knife
- tongs
- measuring cups and spoons
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