Quinoa Sweet Potato Buddha Bowl (Print Version)

Vibrant bowl with quinoa, roasted sweet potatoes, crispy chickpeas, fresh veggies, and garlic tahini dressing.

# What You 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 chickpeas, 15 ounces, 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

# 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 to low, cover, and simmer for 15 minutes until water is completely 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 halfway through, until golden and tender.
04 - Pat chickpeas dry with paper towels. On another baking sheet, toss with olive oil, cumin, smoked paprika, garlic powder, and salt. Roast for 20 to 25 minutes, shaking pan halfway through, until crispy and golden.
05 - In a small bowl, whisk together tahini, lemon juice, water, olive oil, minced garlic, maple syrup, and salt until smooth. Add additional water gradually to achieve desired consistency.
06 - Divide cooked quinoa evenly among 4 bowls. Arrange roasted sweet potatoes, crispy chickpeas, spinach, cherry tomatoes, cucumber slices, avocado slices, and red cabbage on top of each bowl. Drizzle generously with garlic tahini dressing and garnish with fresh cilantro if desired.

# Expert Suggestions:

01 -
  • Everything cooks at once, so you're actually sitting down to eat within an hour instead of standing at the stove all evening.
  • The crispy chickpeas are genuinely crunchy and addictive—they might disappear before they even make it into the bowl.
  • It tastes different every time you make it, depending on what's in your fridge and what you're craving that day.
02 -
  • Don't skip the resting period for the quinoa—those five minutes covered off the heat make the difference between fluffy and mushy grains.
  • If your tahini dressing breaks or looks separated, you've probably added the water too quickly; start over with a fresh spoonful of tahini and add everything else slowly while whisking constantly.
03 -
  • If your chickpeas aren't getting crispy, increase your oven temperature by 25 degrees and watch them more closely—every oven runs differently.
  • Make extra dressing because it also works beautifully drizzled over roasted vegetables, grain salads, or even as a dip for veggie sticks and pita.
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