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Vegetable Buddha Bowl with Tahini

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 550
A vibrant and nutritious plant-based meal featuring roasted vegetables, quinoa, chickpeas, and a creamy tahini dressing.

Ingredients

Grains

  • 1 cup quinoa (rinsed)

Liquid

  • 2 cups water or broth

Vegetables

  • 1 medium sweet potato (cubed)
  • 2 cups broccoli florets
  • 2 large carrots (sliced)
  • 1 small red onion (cut into wedges, optional)
  • 1 can 15 oz chickpeas (drained and rinsed)

Oils & Spices

  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3/4 tsp kosher salt, divided
  • 1/4 tsp black pepper

Greens & Seeds

  • 2 big handfuls spinach or arugula
  • 2 tbsp pepitas or sesame seeds

Add-ons

  • optional Pickled onions or sauerkraut (for serving)

Tahini Dressing

  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 small garlic clove (finely grated or garlic powder)
  • 1/2 tsp garlic powder
  • 1 tbsp maple syrup (optional)
  • 3-6 tbsp warm water
  • 1/4 tsp salt

Instructions 

  • Preheat oven to 425°F (220°C). Line a large sheet pan.
  • Toss sweet potato and carrots with 1 tbsp olive oil, half the salt, pepper, cumin, and paprika. Roast 15 minutes.
  • Add broccoli, onion, and chickpeas to the pan. Toss with remaining olive oil and salt. Roast 15-20 minutes until browned and tender.
  • Cook quinoa with water or broth according to package, about 15 minutes. Fluff and season lightly with salt.
  • Whisk tahini, lemon juice, garlic, maple syrup, and salt. Add warm water gradually until creamy and drizzleable.
  • Assemble bowls with quinoa, greens, roasted vegetables, chickpeas, seeds, and toppings. Drizzle with tahini dressing and serve.

Notes

Feel free to customize with your favorite greens and toppings for added flavor and nutrition.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Healthy
Keyword: Vegetables