Buddha Bowl Recipe

A vibrant Buddha Bowl featuring a colorful array of roasted vegetables, hearty grains, and a creamy tahini dressing. This nourishing meal is perfect for a healthy lunch or a light dinner. Ready in 40 minutes with a delicious balance of flavors and textures.

Ingredients

• 1/2 cup dry quinoa
• 1 cup water
• 1 medium sweet potato, peeled and cubed
• 1 cup broccoli florets
• 1/2 can (7.5 oz) chickpeas, rinsed and drained
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1/2 avocado, sliced
• 1/4 cup shredded red cabbage
• 2 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 1 tablespoon water (add more if needed for desired consistency)
• 1/2 clove garlic, minced
• 1/4 teaspoon salt

Directions

1. Cook quinoa: Rinse quinoa thoroughly under cold water. In a small saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Let stand for 5 minutes, then fluff with a fork.
2. Roast vegetables: Preheat oven to 400°F (200°C). On a baking sheet, toss the cubed sweet potato, broccoli florets, and drained chickpeas with olive oil, salt, and pepper.
3. Bake until tender: Roast for 20-25 minutes, or until the sweet potato is tender and lightly caramelized, and the broccoli is slightly crispy.
4. Prepare dressing: While vegetables roast, whisk together all tahini dressing ingredients in a small bowl until smooth. Add more water a teaspoon at a time if needed to reach your desired consistency.
5. Assemble bowls: Divide the cooked quinoa between two bowls. Top with roasted sweet potato, broccoli, chickpeas, sliced avocado, and shredded red cabbage.
6. Drizzle and serve: Drizzle generously with the tahini dressing. Garnish with fresh cilantro and sesame seeds before serving.