Ingredients
Scale
- 1 cup uncooked quinoa
- 1 large sweet potato, peeled and diced
- 2 cups broccoli florets
- 1 (15-ounce) can chickpeas, rinsed and drained
- 3 tablespoons olive oil, divided
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder, plus salt and black pepper to taste
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Cook the 1 cup of quinoa according to package directions, then set aside. Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, toss the diced sweet potato, broccoli florets, and drained chickpeas with 2 tablespoons of olive oil, garlic powder, salt, and pepper. Spread the mixture in a single, even layer on the prepared baking sheet.
- Step 3: Roast the vegetables and chickpeas for 20-25 minutes, stirring the mixture halfway through, until the sweet potato is tender and the broccoli edges are lightly charred.
- Step 4: While the vegetables roast, prepare the dressing by whisking together the tahini, lemon juice, the remaining 1 tablespoon of olive oil, and 2-4 tablespoons of warm water until the consistency is smooth and pourable. Season the dressing with salt and pepper to taste.
- Step 5: To assemble the Buddha bowls, divide the cooked quinoa among 4 serving bowls. Top the quinoa with equal portions of the hot roasted vegetables and chickpeas, then drizzle generously with the tahini lemon dressing.
Notes
- To keep the veggies firm, always store the tahini dressing separately from the quinoa and roasted mix in the fridge for up to four days.
- Avoid soggy broccoli by reheating the roasted vegetables on a baking sheet at 350°F for a quick 5-minute crisp-up rather than microwaving.
- Enhance your bowl with texture and flavor by topping it with a sprinkle of toasted sliced almonds or fresh cilantro before drizzling the dressing.
- For that perfect char, ensure the vegetables are spread in a true single layer on the pan; if necessary, grab a second baking sheet to prevent crowding and steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American