Buddha Bowl with Quinoa Sweet Potatoes (Printable)

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

# 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 (15 ounces) chickpeas, 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

→ 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

# How-To Steps:

01 - Preheat the oven to 425°F.
02 - In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then 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, until golden and tender.
04 - Pat chickpeas dry with a paper towel. On another baking sheet, toss with olive oil, cumin, smoked paprika, garlic powder, and salt. Roast for 20 to 25 minutes, shaking halfway through, until crispy.
05 - In a small bowl, whisk together tahini, lemon juice, water, olive oil, minced garlic, maple syrup, and salt until smooth. Add more water as needed for desired consistency.
06 - Divide cooked quinoa among 4 bowls. Arrange roasted sweet potatoes, crispy chickpeas, spinach, cherry tomatoes, cucumber, avocado, and red cabbage on top. Drizzle generously with garlic tahini dressing and garnish with fresh cilantro.

# Expert Tips:

01 -
  • It comes together in under an hour and most of that time is hands-off roasting, so you can actually relax instead of sweating over the stove.
  • The garlic tahini dressing is so creamy and addictive that you'll find yourself making extra just to drizzle on everything else you eat that week.
  • Every texture and flavor plays beautifully together—creamy avocado against crispy chickpeas, earthy quinoa with bright citrus—it never gets boring.
02 -
  • Drying those chickpeas is the line between crispy and disappointing—don't rush it or your whole bowl will suffer.
  • If your tahini dressing breaks and becomes grainy, you've added cold liquid too quickly; start over with a fresh paste and whisk in the water more gradually next time.
  • The beauty of this bowl is that you can prep components hours ahead and assemble when you're ready, making it perfect for meal prep without anything getting soggy.
03 -
  • Make a double batch of the tahini dressing and keep it in the fridge for up to five days—it becomes your secret weapon for making other meals instantly more interesting.
  • If you're prepping these bowls for the week, keep the dressing separate and assemble just before eating so your greens and roasted vegetables stay fresh and crisp instead of getting soggy.
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