Savory Buddha Bowls
A wholesome, nutrient-packed Buddha bowl featuring roasted vegetables, grains, leafy greens, and a creamy tahini dressing. Perfect for meal prep or a healthy, satisfying lunch.
Equipment
- Baking sheet
- Mixing bowls
- Measuring cups and spoons
- Small whisk or blender
Ingredients
Base:
- 1 cup quinoa or brown rice uncooked
- 2 cups water or vegetable broth
Roasted Vegetables:
- 2 sweet potatoes diced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 tablespoon olive oil
- ½ teaspoon paprika
- Salt and pepper to taste
Toppings:
- 1 cup chickpeas cooked or canned, rinsed and drained
- 2 cups mixed greens or spinach
- 1 avocado sliced
- 2 tablespoons pumpkin seeds or sunflower seeds
Tahini Dressing:
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup
- 1 clove garlic minced
- 2 –3 tablespoons water to thin
- Salt and pepper to taste
Instructions
Cook the Base:
- Rinse quinoa or rice thoroughly under cold water.
- In a medium saucepan, combine quinoa/rice with water or broth. Bring to a boil, reduce heat, and simmer for 15–20 minutes. Fluff with a fork and let cool.
Roast the Vegetables:
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes, broccoli, and cauliflower with olive oil, paprika, salt, and pepper.
- Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through.
Prepare the Dressing:
- In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and water until smooth. Add more water for a thinner consistency. Season with salt and pepper.
Assemble the Bowls:
- Divide cooked quinoa/rice among four bowls.
- Top each with roasted vegetables, chickpeas, mixed greens, avocado slices, and seeds.
- Drizzle with tahini dressing before serving.
Notes
- Customize with your favorite roasted vegetables like zucchini or bell peppers.
- Swap quinoa for farro or couscous for a different texture.
- Store dressing separately to keep ingredients fresh when meal prepping.