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Buddha Bowls Recipe

Wholesome and colorful, this Buddha bowl recipe combines roasted vegetables, grains, and a tangy dressing for a nourishing, customizable meal.
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Ingredients Equipment Method

Ingredients
  

  • For the Bowl:
  • 1 cup cooked quinoa rice, or farro
  • 1 sweet potato diced
  • 1 cup broccoli florets
  • 1 cup chickpeas drained and rinsed
  • 2 tablespoons olive oil
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup mixed greens or spinach
  • 1 avocado sliced
  • ½ cup shredded carrots
  • 2 tablespoons pumpkin seeds or sunflower seeds
  • For the Dressing:
  • 3 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon maple syrup
  • 2 tablespoons water or more for desired consistency
  • 1 clove garlic minced
  • Salt to taste

Equipment

  • Baking sheet
  • Mixing bowls
  • Small whisk
  • Sharp knife and cutting board

Method
 

  1. Prepare the Roasted Vegetables:
  2. Preheat the oven to 400°F (200°C).
  3. Toss the diced sweet potato, broccoli florets, and chickpeas with olive oil, paprika, garlic powder, salt, and pepper.
  4. Spread them evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and golden.
  5. Cook the Grains:
  6. While the vegetables are roasting, cook your quinoa, rice, or farro according to the package instructions.
  7. Make the Dressing:
  8. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and water. Adjust the consistency with more water if needed, and season with salt to taste.
  9. Assemble the Buddha Bowls:
  10. Divide the cooked grains among two bowls as the base.
  11. Layer with roasted vegetables, chickpeas, mixed greens, shredded carrots, and avocado slices.
  12. Sprinkle with pumpkin or sunflower seeds.
  13. Drizzle and Serve:
  14. Generously drizzle the tahini dressing over each bowl. Serve immediately.