Buddha Bowl (Printer-Friendly)
A nourishing bowl with quinoa, roasted chickpeas, fresh veggies, and creamy tahini dressing.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 1 3/4 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 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon ground cumin
14 - Salt and pepper, to taste
→ Tahini 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 boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is fully absorbed. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
02 - Preheat oven to 400°F. Toss drained chickpeas 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, finely shred the red cabbage, and rinse the baby spinach.
04 - In a small bowl, whisk together tahini, lemon juice, maple syrup, gluten-free soy sauce, and water until completely smooth and pourable. Adjust water as needed for desired consistency.
05 - Divide the fluffed quinoa among four bowls. Arrange carrots, avocado, cherry tomatoes, cucumber, red cabbage, and baby spinach in sections over the quinoa. Top with roasted chickpeas, drizzle generously with tahini dressing, and sprinkle with sesame seeds and fresh herbs.
06 - Serve immediately while the chickpeas are still warm and crispy.
# Expert Advice:
01 -
- It turns random vegetables into something that feels intentional and genuinely exciting to eat.
- The tahini dressing pulls everything together and tastes like something from a cafe that charges too much.
02 -
- Do not skip rinsing the quinoa or it will taste soapy and bitter no matter what you do.
- Shake the chickpeas halfway through roasting or they stick and burn on one side.
03 -
- Dry the chickpeas thoroughly with a clean towel before roasting, moisture is the enemy of crunch.
- Double the dressing recipe because you will want to put it on everything else you cook this week.