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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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Equipment

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

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

Instructions
 

  • Prepare the Roasted Vegetables:
  • Preheat the oven to 400°F (200°C).
  • Toss the diced sweet potato, broccoli florets, and chickpeas with olive oil, paprika, garlic powder, salt, and pepper.
  • Spread them evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and golden.
  • Cook the Grains:
  • While the vegetables are roasting, cook your quinoa, rice, or farro according to the package instructions.
  • Make the Dressing:
  • 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.
  • Assemble the Buddha Bowls:
  • Divide the cooked grains among two bowls as the base.
  • Layer with roasted vegetables, chickpeas, mixed greens, shredded carrots, and avocado slices.
  • Sprinkle with pumpkin or sunflower seeds.
  • Drizzle and Serve:
  • Generously drizzle the tahini dressing over each bowl. Serve immediately.