Buddha Bowl with Quinoa (Printer-friendly)
A colorful nourishing bowl with quinoa, roasted chickpeas, fresh veggies, and creamy tahini dressing.
# What You Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 1⅔ cups water
03 - Pinch of salt
→ Vegetables
04 - 2 medium carrots, julienned
05 - 1 avocado, sliced
06 - 1 cup cherry tomatoes, halved
07 - 1 small cucumber, sliced
08 - 3.5 oz red cabbage, finely shredded
09 - 3.5 oz baby spinach
→ Protein
10 - 1 can (14 oz) chickpeas, drained and rinsed
11 - 1 tablespoon olive oil
12 - ½ teaspoon smoked paprika
13 - ½ teaspoon ground cumin
14 - Salt and pepper, to taste
→ Dressing
15 - 3 tablespoons tahini
16 - 2 tablespoons lemon juice
17 - 1 tablespoon maple syrup
18 - 1 tablespoon gluten-free soy sauce
19 - 2–3 tablespoons water, to thin
→ Toppings
20 - 2 tablespoons roasted sesame seeds
21 - 2 tablespoons fresh cilantro or parsley, chopped
# How to Make It:
01 - Combine quinoa, water, and a pinch of salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to low. Cover and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff gently with a fork.
02 - Preheat oven to 400°F. Pat drained chickpeas dry with a clean towel. Toss with olive oil, smoked paprika, ground cumin, salt, and pepper until evenly coated. Spread in a single layer on a baking tray and roast for 20 minutes, shaking the tray halfway through, until golden and crispy.
03 - While the quinoa and chickpeas cook, wash and prep all vegetables. Julienne the carrots, slice the avocado and cucumber, halve the cherry tomatoes, and finely shred the red cabbage. Set aside the baby spinach leaves.
04 - In a small mixing bowl, whisk together tahini, lemon juice, maple syrup, and gluten-free soy sauce until combined. Gradually add water, one tablespoon at a time, whisking until the dressing reaches a smooth, pourable consistency.
05 - Divide the fluffed quinoa among four bowls. Arrange prepared vegetables in sections over the quinoa — carrots, avocado, cherry tomatoes, cucumber, red cabbage, and baby spinach. Top each bowl with roasted chickpeas. Drizzle generously with tahini dressing and finish with sesame seeds and fresh herbs.
06 - Serve immediately at room temperature for the best flavor and texture.
# Expert Tips:
01 -
- This bowl practically builds itself once your grains and chickpeas are done, making it the easiest weeknight dinner youll actually crave.
- The tahini dressing alone is worth keeping a jar in your fridge at all times.
02 -
- Pat those chickpeas completely dry before roasting or they will steam instead of crisp up, a mistake I made more than once.
- Tahini dressing thickens as it sits in the fridge, so always whisk in a little warm water to bring it back to a drizzleable consistency.
03 -
- Cook a double batch of quinoa and freeze portions in bags so Buddha bowls become a fifteen minute meal any night of the week.
- Massaging your cabbage with a tiny pinch of salt for thirty seconds softens it and brings out a sweetness you would otherwise miss.