Quinoa Buddha Bowl
by unknown · 4/29/2026
LunchVegetarianVeganGluten-FreeHealthy
A nourishing bowl of fluffy quinoa, roasted sweet potato, chickpeas, avocado, and tahini dressing.
2 servingsPrep: 15 minCook: 30 minTotal: 45 min
Ingredients
Servings:
2
- 1 cupquinoa, rinsed
- 1 largesweet potato, diced
- 1 can (15 oz)chickpeas, drained
- 1avocado, sliced
- 2 cupsmixed greens
- ½ cupcherry tomatoes
- 3 tbsptahini
- 2 tbsplemon juice
- 1, mincedgarlic clove
- 2 tbspolive oil
- 1 tsp eachcumin and paprika
- to tastesalt and pepper
Instructions
- 1.Preheat oven to 400°F. Toss sweet potato and chickpeas with olive oil, cumin, paprika, salt, and pepper. Roast 25 minutes until golden.
- 2.Cook quinoa: combine with 2 cups water in a pot. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Fluff with a fork.
- 3.Make tahini dressing: whisk tahini, lemon juice, garlic, and 2–3 tbsp water until smooth and pourable. Season.
- 4.Build the bowls: divide quinoa between two bowls. Top with greens, sweet potato, chickpeas, avocado, and tomatoes.
- 5.Drizzle generously with tahini dressing and serve.