The Ultimate Buddha Bowl: A Nutrient-Packed, Flavorful Feast
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The beauty of a Buddha Bowl lies in its versatility and balance—you get a perfect combination of textures (crispy, creamy, crunchy) and flavors (savory, sweet, tangy, spicy) in every bite. Whether you’re meal-prepping for the week or making a quick, nourishing dinner, this Buddha Bowl recipe will be your go-to.
Ingredients
Instructions
Cook the Grain Base
Rinse quinoa under running water.
In a pot, bring water or vegetable broth to a boil.
Add quinoa and salt, reduce heat, cover, and simmer for 15 minutes until fluffy.
Remove from heat and let sit for 5 minutes, then fluff with a fork.
Roast the Vegetables
Preheat oven to 400°F (200°C).
Toss sweet potatoes, broccoli, and cherry tomatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.
Spread evenly on a baking sheet and roast for 20-25 minutes, flipping halfway.
Make Crispy Chickpeas
Heat olive oil in a skillet over medium heat.
Add chickpeas, cumin, paprika, and salt. Sauté for 5-7 minutes until crispy.
Make the Tahini Dressing
In a bowl, whisk together tahini, lemon juice, maple syrup, garlic, and salt.
Add water, one tablespoon at a time, until you reach a smooth, pourable consistency.
Assemble the Buddha Bowls
Start with the base: Divide quinoa between bowls.
Add roasted veggies & crispy chickpeas.
Top with fresh spinach, avocado slices, and red onion.
Drizzle with lemon-tahini dressing.
Sprinkle with pumpkin seeds & microgreens for crunch.
Serve & Enjoy!
Eat immediately or store in airtight containers for meal prep.
Nutrition
- Serving Size
- 1 g
- Calories
- 450 kcal
- Protein Content
- 18 g
- Carbohydrate Content
- 55 g
- Fat Content
- 20 g
- Fiber Content
- 10 g
- Sodium Content
- 400 mg
