Description
This vibrant and nutritious Buddha Bowl recipe combines roasted sweet potatoes and crispy chickpeas with fluffy quinoa, fresh vegetables, and a spicy sriracha mayonnaise dressing. Perfect for a wholesome lunch or dinner, this bowl offers a balance of flavors and textures that can be enjoyed hot or cold.
Ingredients
Scale
Roasted Vegetables & Chickpeas
- ¼ cup olive oil
- ½ teaspoon smoked paprika
- 2 sweet potatoes, peeled and cut into 1-inch chunks
- 15.5 ounces chickpeas, rinsed, drained, and patted dry
- Kosher salt, to taste
Quinoa
- ½ cup dry quinoa (red or white)
- 1 cup water
Fresh Vegetables & Cheese
- 2½ cups mixed greens
- ½ cucumber, sliced
- ½ cup cocktail tomatoes, quartered or halved
- 2 green onions, sliced
- 2-3 tablespoons fresh feta cheese
Sriracha Mayonnaise Dressing
- ½ cup mayonnaise
- ¼ cup milk (2% or whole, plus more as needed)
- 1½ teaspoons Sriracha (or more to taste)
- ½ teaspoon sesame oil
- ½ teaspoon smoked paprika
- ½ teaspoon lime juice
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This prepares for roasting the sweet potatoes and chickpeas evenly.
- Prepare the Oil Mixture: In a medium bowl, mix the olive oil and smoked paprika thoroughly to infuse the oil with smoky flavor.
- Toss Vegetables and Chickpeas: Add the peeled and chopped sweet potatoes and chickpeas to the oil mixture, tossing to coat them well. Spread evenly on the lined baking sheet.
- Roast the Vegetables and Chickpeas: Bake in the oven for about 20 minutes until they are cooked through and slightly crispy. Once done, season with kosher salt to taste and set aside to cool or keep warm.
- Rinse the Quinoa: While the vegetables roast, rinse the quinoa under cold water in a fine mesh strainer for 1-2 minutes to remove any bitterness.
- Cook the Quinoa: In a small pan, combine the rinsed quinoa and 1 cup of water. Bring to a boil over medium to medium-high heat.
- Simmer the Quinoa: Once boiling, reduce heat to medium-low, cover with a lid, and cook until the water is fully absorbed and a tender sprout appears, approximately 10-15 minutes.
- Fluff the Quinoa: Remove from heat and fluff the quinoa gently with a fork. Set aside until ready to assemble the bowls.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, milk, sriracha, sesame oil, smoked paprika, and lime juice until smooth. Adjust the consistency with additional milk as necessary.
- Assemble the Buddha Bowls: Divide the mixed greens equally between two bowls as the base layer. Add half of the cooked quinoa, roasted sweet potatoes, chickpeas, cucumber slices, cocktail tomatoes, green onions, and sprinkle with fresh feta cheese in each bowl.
- Serve with Dressing: Drizzle the sriracha mayonnaise dressing over the bowls and serve either hot or cold, according to preference.
Notes
- You can substitute feta cheese with a vegan cheese alternative for a vegan version.
- Adjust the amount of Sriracha in the dressing according to your spice tolerance.
- To make this recipe gluten-free, ensure that the quinoa is certified gluten-free and check other ingredients if packaged.
- Leftovers can be stored separately in airtight containers and combined before serving to maintain texture.
- If you prefer, swap the quinoa with brown rice or another grain of your choice.