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Quinoa Buddha Bowl Recipe Easy Healthy Dinner with Tahini Dressing

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This vibrant quinoa Buddha bowl features fluffy quinoa, roasted sweet potatoes, chickpeas, colorful veggies, fresh greens, and a creamy tahini dressing. It’s a nourishing, easy, and flexible dinner perfect for meal prep or busy weeknights.

Ingredients

Scale
  • 3/4 cup dry quinoa (about 130g), rinsed and drained
  • 1 1/2 cups vegetable broth or water
  • 1 large sweet potato (about 250g), peeled and cut into 3/4-inch cubes
  • 1 can (15 oz/425g) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
  • 1 medium red bell pepper, diced
  • 1 large carrot, peeled and sliced
  • 2 cups baby spinach or mixed greens, loosely packed
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt & black pepper, to taste
  • 2 tablespoons pepitas (pumpkin seeds), roasted and salted
  • Optional: Sliced avocado, radish, or microgreens for garnish
  • For the Creamy Tahini Dressing:
  • 1/4 cup tahini (60g)
  • 2 tablespoons lemon juice (about 1/2 lemon)
  • 1 tablespoon maple syrup (or honey)
  • 1 small garlic clove, finely grated or minced
  • 2 to 4 tablespoons cold water, as needed
  • 1/4 teaspoon salt
  • Optional: Pinch of cumin or cayenne

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, toss sweet potato cubes, chickpeas, diced red pepper, and sliced carrot with 1.5 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
  3. Roast for 20-25 minutes, tossing halfway, until sweet potato is fork-tender and chickpeas are golden and crispy.
  4. While veggies roast, rinse quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let steam (covered) for 5 minutes. Fluff with a fork.
  5. In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and salt. Slowly add cold water, whisking until smooth and creamy. Adjust seasoning as desired.
  6. Divide cooked quinoa among bowls. Top each with baby spinach or mixed greens. Arrange roasted veggies and chickpeas over the top.
  7. Drizzle generously with tahini dressing. Scatter pepitas, sliced avocado, and any extra toppings.
  8. Finish with flaky sea salt, cracked black pepper, and a squeeze of lemon if desired.
  9. Serve immediately while veggies are warm and greens are crisp.

Notes

Rinse quinoa well to avoid bitterness. Dry chickpeas thoroughly for crispiness. Dressing can be made ahead and thinned with water if needed. Swap veggies, greens, or grains as desired. Store components separately for best texture. Add protein like tofu or chicken for variation.

Nutrition

Keywords: quinoa buddha bowl, healthy dinner, tahini dressing, vegan, gluten-free, meal prep, roasted veggies, vegetarian, easy recipe

Find it online: https://avabake.com/quinoa-buddha-bowl-recipe-easy-healthy-dinner-with-tahini-dressing/