Description
A vibrant and nutritious Healthy Buddha Bowl featuring roasted sweet potatoes, protein-packed quinoa and chickpeas, fresh veggies, creamy avocado, and a tangy tahini dressing topped with crunchy toasted pumpkin seeds. This wholesome meal is perfect for a balanced lunch or dinner, offering a delicious blend of textures and flavors in every bite.
Ingredients
Scale
Roasted Sweet Potato
- 1 sweet potato, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
Grain Base and Vegetables
- 1 cup cooked quinoa
- 1 cup fresh spinach leaves
- 1/2 cup canned chickpeas, drained and rinsed
- 1/2 avocado, sliced
- 1/4 cup red cabbage, thinly sliced
- 1/4 cup diced cucumber
Tahini Dressing
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1 small clove garlic, minced
- Water to thin dressing as needed
Toppings
- 2 tablespoons toasted pumpkin seeds
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Spread the diced sweet potato on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for about 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, stirring halfway through for even cooking.
- Cook the Quinoa: Prepare the quinoa according to package instructions; once cooked, set it aside to cool slightly so it doesn’t wilt the fresh greens when assembling the bowl.
- Make the Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and a bit of water until you achieve a smooth and creamy texture. Add more water as needed to reach your desired consistency.
- Assemble the Buddha Bowl: Place a mound of the cooked quinoa in the center of each serving bowl as the base for your ingredients.
- Add the Vegetables and Chickpeas: Arrange the roasted sweet potatoes, fresh spinach leaves, chickpeas, avocado slices, red cabbage, and diced cucumber around the quinoa in distinct sections or a pattern you prefer for visual appeal.
- Drizzle the Dressing: Generously pour the tahini dressing over the assembled bowl, making sure to coat the ingredients evenly for maximum flavor.
- Top with Pumpkin Seeds: Sprinkle the toasted pumpkin seeds over the entire bowl to add a delightful crunch and enhance the nutrient profile.
- Serve or Store: Enjoy your Healthy Buddha Bowl immediately for the best texture and freshness, or cover and refrigerate if preparing ahead of time. It is best consumed within 1-2 days.
Notes
- Quinoa can be prepared in advance and stored in the refrigerator for up to 3 days.
- Adjust the thickness of the tahini dressing by adding more or less water according to your preference.
- Feel free to swap out vegetables based on seasonal availability or personal taste.
- This bowl can be made vegan and gluten-free, making it suitable for various dietary preferences.
- Toasting pumpkin seeds enhances their flavor and adds a satisfying crunch.