Quinoa Buddha Bowl
A nourishing quinoa Buddha bowl loaded with roasted vegetables, avocado and a tahini dressing. Adding the chickpeas to the tray only for the final twenty minutes of roasting is what keeps them crisp rather than letting them dry out over the vegetables' full cooking time.
Total time
40 min
Prep
10 min
Cook
30 min
Difficulty
easy
Cuisine
Mediterranean
comfortvegetarianhearty
Ingredients
2 cupscooked quinoa
2 cupsroasted sweet potato and broccoli
1 canchickpeas, roasted crispy
2avocados, sliced
½ cupedamame
tahini dressing: 3 tbsp tahini, lemon juice, garlic, olive oil, water to thin
sesame seeds and fresh herbs
Instructions
1
Roast sweet potato and broccoli at 200°C for 25 min.
2
Roast chickpeas for last 20 min.
3
Build bowls: quinoa, all toppings in sections.
4
Drizzle tahini dressing and garnish.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
342
Protein
14.2g
Fat
16.5g
Carbs
38.2g
Fiber
11.8g
Sodium
17mg
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★★★★★
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